Macaroon pastes, oven-ready
Macaroon pastes are made by mixing of 1 kg of raw paste (marzipan or persipan) with 1 kg of coarse sugar and approximately 360 g of egg white. No flour or starch is permitted in Germany. The macaroons are piped on baking tins and baked at about 180 – 200° C or 350 – 390° F.
Storage:
cool at max. 18° C, dark, dry
relative air humidity: max. 60 %
| MB | Almond macaroon paste oven-ready |
An excellent macaroon paste, ready for piping, which guarantees perfect results. It is supplied in buckets and should not be stored too long before use. |
| PBB | Persipan macaroon paste oven-ready |
An excellent persipan macaroon paste, ready for piping, which guarantees perfect baking results. It is often used for fillings, too. It is supplied in buckets and should not be stored too long before use. |
| HMB | Hazelnut macaroon paste oven-ready |
Made from Levantine hazelnuts. It is ready for piping and produces tasty hazelnut macaroons as well as other hazelnut cakes, biscuits and hazelnut fillings for fancy pastries. |
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