Macaron (fr. macaron, /makaʁɔ̃/) is a delicate cookie with a characteristic shape based on egg whites, sugar and almond flour. Traditional macarons consist of two halves of a round shape with a layer of cream (ganache) between them. Ganache is usually prepared from cream, dark or white chocolate, butter, fruit puree.

Technical data of the set

The technological process of pasta production consists of the main stages:

1. preparation of syrup;
2. preparation of dough;
3. forming the dough;
4. baking;
5. cooling;
6. preparation of ganache;
7. recoating and gluing;
8. packaging.

Functional composition

One of the options for preparing macaroons starts with brewing a syrup based on water and sugar in a cooking pot. Egg whites are whipped in Starmi PL60 Mixer, then sugar syrup is slowly added to them while mixing. The mass is whipped to a dense glossy state. Carefully add a mixture of almond flour with powdered sugar and diluted food coloring. The finished dough is loaded into the hopper of the ImpexDrop-600 Planting Machine, passes through the injection shafts, then is squeezed through the nozzles onto the base sheets covered with silicone mats. To give the cookies the required shape (leveling the surface, releasing excess air), it is necessary to tap the sheets with blanks on the table. Before baking, the cookies should dry out a little and air out.
The macaroon is baked at a temperature of 135-165 degrees for about 15 minutes in a heated Impex Rotor rotary oven. When baking, the cookies rise, a characteristic “skirt” appears on the side surface. Ganache (cream) is applied to the finished cakes, cooled to room temperature, using the Edhard gear dispenser, the cookies are glued, packed and stored in the refrigerator.