liz at sugar Posted 23 Oct 2013 , 11:49pm
post #1 of

Does anyone have any tips for streamlining macaron production?  I'm specifically wondering if anyone uses squeeze bottles or batter dispensers to dispense instead of a piping bag with tip.

 

Filling/refilling the bag seems to be where I get hung up and it gets messy.  I already use templates under my parchment to create uniform sizes and spacing, so that part goes quick.

 

I also beat in the dry ingredients in the mixer with the paddle instead of by hand, which also saves time.

 

Any other tips?

 

Thanks,

 

Liz

18 replies
Stitches Posted 24 Oct 2013 , 1:00am
post #2 of

Do you use a flat template or the kind that's got indents you pipe into? If it's the indented sheets I'd think you can use a scoop instead of a bag.

liz at sugar Posted 24 Oct 2013 , 1:50am
post #3 of

No, I printed a sheet with solid black circles and laminated it, and slip that under the parchment.  I wondered about scooping the batter, but didn't know if I could get them round enough.  The batter is thin enough that I'm always dripping some out the tip, so I would like to move away from the piping bag if I can find something else.

 

I saw mixed reviews of the indented mat - do you use that type?

 

Liz

morganchampagne Posted 24 Oct 2013 , 2:07am
post #4 of

AI can't speak on what works....but I can tell you a batter dispenser is not worth the trouble. I tried it and I didn't do that many...it was worse than with the piping bag

liz at sugar Posted 24 Oct 2013 , 2:22am
post #5 of

That helps, Morgan - I just like to work neat and thought that might be an option.  Glad to know your experience, even if it didn't work out!

 

Liz

liz at sugar Posted 24 Oct 2013 , 2:33am
post #6 of

Does a pastry tip exist that has a one way valve built in to the tip?  That would be ideal for the piping bag option.

 

Liz

SecretAgentCakeBaker Posted 24 Oct 2013 , 2:42am
post #7 of

AI have not used this batter dispenser from Wilton, but maybe this would work for you. It looks like you put it in your own piping bag.

http://www.globalsugarart.com/perfect-fill-batter-dispenser-by-wilton-p-30288.html

liz at sugar Posted 24 Oct 2013 , 2:48am
post #8 of

Quote:

Originally Posted by SecretAgentCakeBaker 

I have not used this batter dispenser from Wilton, but maybe this would work for you. It looks like you put it in your own piping bag.

http://www.globalsugarart.com/perfect-fill-batter-dispenser-by-wilton-p-30288.html

 

Thank you!  That might be worth a try!

 

Liz

liz at sugar Posted 24 Oct 2013 , 1:11pm
post #9 of

Looks like the Wilton tip has a star shaped valve opening, so I may not be able to "pipe" round cookies with that tip.  But thanks so much for the lead!

 

Liz

SecretAgentCakeBaker Posted 24 Oct 2013 , 2:48pm

AMaybe a confectionery dispenser would work. http://www.webstaurantstore.com/7-1-2-stainless-steel-confectionery-dispenser-funnel/407SF7.html

I have a cheap, plastic one from Wilton that I use to put chocolate into molds. http://www.amazon.com/Wilton-1904-552-Easy-Pour-Funnel/dp/B001689LD2

liz at sugar Posted 24 Oct 2013 , 3:13pm

Quote:

Originally Posted by SecretAgentCakeBaker 

Maybe a confectionery dispenser would work.
http://www.webstaurantstore.com/7-1-2-stainless-steel-confectionery-dispenser-funnel/407SF7.html

I have a cheap, plastic one from Wilton that I use to put chocolate into molds.
http://www.amazon.com/Wilton-1904-552-Easy-Pour-Funnel/dp/B001689LD2

 

SecretAgentCakeBaker you have done it!  I think the confectionery funnel is what would work!  I love Webstaurant store, and just placed an order from them.  I'll have to throw that in my cart for my next order. :)  I think I can get a whole batch in there at once, which will really help.  Hope you have a great day!

 

Liz

AnnieCahill Posted 24 Oct 2013 , 3:17pm

I would get a bigger bag.  I can't decorate with small bags anymore.  I use at least a 16 inch bag.

SecretAgentCakeBaker Posted 24 Oct 2013 , 3:28pm

AGreat! Please let us know how it works out for you.

liz at sugar Posted 24 Oct 2013 , 3:30pm

Quote:

Originally Posted by AnnieCahill 
 

I would get a bigger bag.  I can't decorate with small bags anymore.  I use at least a 16 inch bag.

 

Thanks Annie -  I have 16" disposables and they only hold a half batch of batter.  I'm going to give the confectionery funnel and try, and if that fails, I will get a box of much larger disposables. :)

 

Liz

scrumdiddlycakes Posted 24 Oct 2013 , 3:37pm

Unless your batter is really thin, I don't think the funnel will work. I have one, it works great for garnishing with liquid sauces, but a macaron batter will ooze out so slowly you will want to kill yourself, haha.

In a bag, you can apply pressure to force it out faster, nothing of the kind with the funnel, you just open the nozzle and let it come out on it's own.

 

I use giant disposable bags, and pre-fill them all, instead of filling, then refilling as I go. Then just toss them, I don't bother with a tip or anything, just snip the end when I'm ready for the bag, and go to it.
Any dispenser will involve being refilled, and I don't think there are any practical ones that would hold close to what a bag can. I usde to crank out about 400 shells a day doing it that way, never found a better system.

liz at sugar Posted 24 Oct 2013 , 3:43pm

Quote:

Originally Posted by scrumdiddlycakes 
 

Unless your batter is really thin, I don't think the funnel will work. I have one, it works great for garnishing with liquid sauces, but a macaron batter will ooze out so slowly you will want to kill yourself, haha.

 

I use giant disposable bags, and pre-fill them all, instead of filling, then refilling as I go. Then just toss them, I don't bother with a tip or anything, just snip the end when I'm ready for the bag, and go to it.
Any dispenser will involve being refilled, and I don't think there are any practical ones that would hold close to what a bag can. I usde to crank out about 400 shells a day doing it that way, never found a better system.

 

Thanks scrumdiddlycakes!  I certainly don't want to kill myself!  How do you keep your macarons round without a tip in the bag?  My bags must suck because I can't pipe a perfect circle without a tip in the end.  Or it might be user error. :)

 

Liz

Stitches Posted 24 Oct 2013 , 4:05pm

Please don't take this as sarcastic because it's not meant that way........but I don't understand why refilling the bag is a hassle? What size bags do you use? I use a 18" and it doesn't feel like a hassle reloading to me........yes mac's can be sticky....I put a wet towel near me so I can wipe my hands and pastry tip, too keep clean.

 

How many zillions of those do you make?

scrumdiddlycakes Posted 24 Oct 2013 , 4:16pm

Quote:

Originally Posted by liz at sugar 
 

 

Thanks scrumdiddlycakes!  I certainly don't want to kill myself!  How do you keep your macarons round without a tip in the bag?  My bags must suck because I can't pipe a perfect circle without a tip in the end.  Or it might be user error. :)

 

Liz

I just cut the hole a touch smaller than the nozzle would be, and pipe in a circular pattern.

 

Stitches, I'm not sure why but I have never been able to refill a piping bag without getting batter or icing everywhere! I spend more time cleaning up after myself than it takes to fill a whole new bag, lol.

liz at sugar Posted 24 Oct 2013 , 4:53pm

Quote:

Originally Posted by Stitches 
 

Please don't take this as sarcastic because it's not meant that way........but I don't understand why refilling the bag is a hassle? What size bags do you use? I use a 18" and it doesn't feel like a hassle reloading to me........yes mac's can be sticky....I put a wet towel near me so I can wipe my hands and pastry tip, too keep clean.

 

How many zillions of those do you make?

 

 

Quote:

Originally Posted by scrumdiddlycakes 
 

I just cut the hole a touch smaller than the nozzle would be, and pipe in a circular pattern.

 

Stitches, I'm not sure why but I have never been able to refill a piping bag without getting batter or icing everywhere! I spend more time cleaning up after myself than it takes to fill a whole new bag, lol.

 

OK, I don't pipe in a circle - I use a 1/2" diameter tip and just use the "straight down squeeze" method and let it fill up my template circle.  I might have to try the other way, or at the very least, get a cap for my tip  (I know that isn't a real method, but don't know what to call it).

 

I looked at my box and they are 18" bags, but I also can't stand opening it back up and refilling it.  It is too messy, and I don't like having it all over my hands, because then I have to stop and wash them, wipe off the bag, etc. etc.  I can't hold a bag if my hands are greasy/wet/slippery, so I try to stay very neat.

 

As for the streamlining, I will be the only prep person/baker in my new bakery.  Almost everything will be prepped to a point and either frozen or put in the cooler.  So, I will have to make all the macaron shells for 2 weeks in one day.  My oven only holds 3 full sheet pans, so I can bake off about 240 shells every hour (adding in time to mix the next batch and pipe and dry).   I am trying to create the best methods for cutting down on prep, cleaning, etc., so I will be able to keep up and stay sane.  I think only focusing on prepping a couple of products a day will help with efficiency.

 

Liz

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