Streamlining Macaron Production . . .

Baking By liz at sugar Updated 24 Oct 2013 , 4:53pm by liz at sugar

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liz at sugar Posted 23 Oct 2013 , 11:49pm
post #1 of 19

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
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Stitches Posted 24 Oct 2013 , 1:00am
post #2 of 19

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.

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liz at sugar Posted 24 Oct 2013 , 1:50am
post #3 of 19

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

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morganchampagne Posted 24 Oct 2013 , 2:07am
post #4 of 19

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

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liz at sugar Posted 24 Oct 2013 , 2:22am
post #5 of 19

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

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liz at sugar Posted 24 Oct 2013 , 2:33am
post #6 of 19

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

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SecretAgentCakeBaker Posted 24 Oct 2013 , 2:42am
post #7 of 19

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

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liz at sugar Posted 24 Oct 2013 , 2:48am
post #8 of 19

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

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liz at sugar Posted 24 Oct 2013 , 1:11pm
post #9 of 19

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

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SecretAgentCakeBaker Posted 24 Oct 2013 , 2:48pm
post #10 of 19

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/dp/B001689LD2/?tag=cakecentral-20

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liz at sugar Posted 24 Oct 2013 , 3:13pm
post #11 of 19

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/dp/B001689LD2/?tag=cakecentral-20

 

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

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AnnieCahill Posted 24 Oct 2013 , 3:17pm
post #12 of 19

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

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SecretAgentCakeBaker Posted 24 Oct 2013 , 3:28pm
post #13 of 19

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

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liz at sugar Posted 24 Oct 2013 , 3:30pm
post #14 of 19

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

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scrumdiddlycakes Posted 24 Oct 2013 , 3:37pm
post #15 of 19

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.

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liz at sugar Posted 24 Oct 2013 , 3:43pm
post #16 of 19

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

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Stitches Posted 24 Oct 2013 , 4:05pm
post #17 of 19

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?

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scrumdiddlycakes Posted 24 Oct 2013 , 4:16pm
post #18 of 19

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.

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liz at sugar Posted 24 Oct 2013 , 4:53pm
post #19 of 19

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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