Macaroon mass

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Macaroon mass is a passable base mass made of sugar, egg white (sometimes also egg yolk) and crushed almonds, nuts or other oil seeds , but with a few exceptions without flour and starch. It not only forms the basis for baking macaroons and other pastries such as Milanese cakes , ox eyes or nut corners , but also serves as a filling or topping for other baked goods. The oil seeds contained are, apart from almonds, for example hazelnuts, walnuts, desiccated coconut, pistachios, debittered bitter almonds or apricot and peach kernels, but not peanuts.

Manufacturing

The production differs depending on whether the macaroon mass is prepared directly from the crushed oil seeds, sugar and egg white by roasting all the ingredients together, or whether the oil seed portion is added in the form of marzipan , nut or persipan raw mass .

Manufactured from crushed oil seeds
Sugar, egg white and oil seeds are mixed in a kettle and heated while stirring (technically: "roasted"). The proportion of sugar is high, a suitable mixing ratio for almond macaroons would be, for example, sugar: egg white: almonds = 10: 6: 6. When roasting, the mass loses water, the sugar dissolves, and the egg white-sugar mixture binds.
Production from raw mass
Sugar, egg white and raw mixture can be mixed cold, there is no need to roast, since it was done during the production of the raw mixture. However, this mass can also be stirred hot to improve its binding. Because the raw mass also already contains sugar, a significantly lower proportion of sugar is added in this case than when producing it with crushed oil seeds. A suitable mixing ratio for marzipan macaroons would be, for example, sugar: egg white: marzipan raw mass = 7: 2: 10.

For the consumer, the difference in the end product is often not easy to see.

In comparison to other oil seeds, desiccated coconut has a lower protein content and therefore a lower capacity to bind water. That is why a small proportion of up to 3% flour or starch can be added to the production of coconut macaroon mass.

Semi-finished products

For bulk buyers such as bakers and industrial bakery manufacturers, ready-mixed macaroon mass made from marzipan, nut or persipan raw mass is available. The German Food Book defines the following terms for this market:

For all of them, the guiding principles of the food book stipulate that a maximum of 100 parts by weight of sugar may be added per 100 parts by weight of the respective raw mass, and that the egg white portion must make up at least 10% of the total weight of the finished mass, and correspondingly less if dry egg white is used.

Since, in this case, macaroon mass only refers to masses based on almonds without any additional addition, the word should not be used in connection with this market segment as a generic term for comparable products made from other oil seeds. Outside of this, however, such an understanding is unusual in the technical language of bakers.

Modifications of macaroon masses

  • Hip mass is a thin-flowing macaroon mass that can also contain egg yolks, butter, milk, cream and flour. It is used to make a special type of waffle, the hip .
  • Duchess mass , from which tea biscuits or certain types of petits fours are made, is similar to the hip mass, but can contain more flour and egg whites for loosening .
  • Frangipan mass is a light filling for cakes , tarts , etc. made of butter, egg, sugar, flour and grated almonds or marzipan raw mass.

Individual evidence

  1. ↑ a b c Udo Hanneforth: Production of fine baked goods. In: Wilfried Seibel (Ed.): Fine baked goods. 2nd Edition. Behr, Hamburg 2001, ISBN 3-86022-852-8 , p. 161 ff.
  2. ↑ Claus Schünemann, Günter Treu: Technology of the bakery production. Specialized textbook for bakers. 10th edition. Gildebuchverlag, Alfeld / Leine 2009, ISBN 978-3-7734-0150-2 , p. 334.
  3. ↑ German food book, guidelines for oil seeds and masses and confectionery made from them , section II C, letter a)