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Macarons

Macarons are classic, wonderfully airy and very colorful

These sweet meringue based round cookies adorn the windows and shelves of many stores with their beautiful colors. The macaron as it is known today is made of two almond meringue discs filled with a layer of layer of buttercream, jam or ganache filling.

The main ingredients of macarons are egg white, icing or granulated sugar, almond flour or ground almonds and food colorings. A perfect macaron is soft on the inside and crispy and chewy on the outside. The most important technique to achieve this is macaronizing: folding the beaten egg whites through the almond mixture. The nice shine on the macarons is created by finding the right balance between the oiliness of the almond and the lightness of the egg white.

The shelf life of macarons is increased by keeping them cool. The shelf life can be increased when the discs and the filling are stored separately. Freezing is also an option to extend the shelf life but can come at the expense of crispiness.

Used techniques
Depositing batter: Gearwheel Depositor, Drop TT
Injection: Gearwheel Depositor, Drop TT

Compact, simple, fast and accurate table-top machine for the depositing of semi-liquid and more solid products.
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Machines with standard, medium or high capacity

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We design and manufacture complete production lines to the needs, desires and circumstances of customers all over the world. With our expertise in pastry equipment we are able to meet all your needs and find the best possible solution.

 

 

Together we will look at your requirements with regard to the required machine and the products to be produced. On the basis of this information, our technical draftsmen go to work, after which we will present you the customized solution.

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Croissants
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