Bakels Macaron recipe mix is an easy to make, only needing to add water to the macaron mix! 

There's something quite heavenly about biting into a macaron with a firm shell, soft centre and luscious filling. Adding colour to the macaron recipe mix is easy however care needs to be taken in order to not exceed the recommended liquid required for this recipe mix.  

The Bakels Macaron recipe mix works best if the macaron shell is coloured and adding to flavour to your scrumptious filling of choice.  

Did You Know?

Macarons have been produced in the Venetian monasteries since the 8th century A.D. During the Renaissance, Catherine de' Medici's Italian pastry chefs made them when she brought them with her to France in 1533 upon marrying Henry II of France.Larousse Gastronomique cites the macaron was created in 1791 in a convent near Cormery. In 1792, macarons began to gain fame when two Carmelite nuns, seeking asylum in Nancy during the French Revolution, baked and sold the macaron cookies in order to pay for their housing. These nuns became known as the "Macaron Sisters". In these early stages, macarons were served without special flavors or fillings.

It was not until the 1830s that macarons began to be served two-by-two with the addition of jams, liqueurs, and spices. The macaron as it is known today, composed of two almond meringue discs filled with a layer of buttercream, jam, or ganache filling, was originally called the "Gerbet" or the "Paris macaron." Pierre Desfontaines, of the French pâtisserie Ladurée, has sometimes been credited with its creation in the early part of the 20th century, but another baker, Claude Gerbet, also claims to have invented it. French macaron bakeries became trendy in North America in the 2010s.

^{Source: https://en.wikipedia.org/wiki/Macaron}