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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 %


Almond and persipan macaroon pastes
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.



Hazelnut macaroon paste
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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