Nut macaroon mass
Nut macaroon mass is a passable mass made from crushed hazelnuts or walnuts (but not other types of nuts) as well as sugar and egg white, but never flour or starch. The macaroon pastries made from this mass are called nut macaroons .
In the sense of the German Food Book , nut macaroon mass is a clearly defined semi-finished product , namely a mixture of raw nut mass , sugar and egg white, the raw nut mass in turn being made from the above-mentioned crushed nuts and up to 35% sugar by roasting, i.e. by intensive mixing under heat . For the production of nut macaroon mass, a maximum of 100 parts by weight of sugar may be added to this raw mass per 100 parts by weight. The proportion of egg white must make up at least 10% of the total weight of the finished mass, and correspondingly less when using dry clear. These requirements are identical to those for macaroon mass in the sense of the guiding principles of the food book, only with nuts instead of almonds. Another roasting is not absolutely necessary during production, but it is possible.
The mass for the production of nut macaroons can, however, be prepared directly from the crushed nuts, sugar and egg white by roasting all the ingredients together without using raw nut mass. In this case, more sugar and egg white are added, as the sugar content of the raw nut mass is omitted and the whole mixture is more receptive to egg white. In the technical language of bakers, such masses are generally referred to as macaroon masses, in the sense of the German Food Book this would not be correct.
Unlike persipan macaroon mass, nut macaroon mass is normally not used as a cost-saving substitute for almond macaroon mass. According to the food book, macaroons made from nut macaroon mass may not simply be referred to as "macaroons", but must be given a corresponding addition, such as "hazelnut macaroons".
Individual evidence
- ↑ German food book, guidelines for oil seeds and masses and confectionery made from them , section II C letter a) No. 2
- ^ A b c 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 f .
- ↑ German Food Book, Guidelines for Fine Baked Goods , Section III 9