Macaron Production
Improve your macaron production lines with machinery and process solutions from Premier Forrester.
Macaron production at an industrial scale demands tight control at every stage.
Their smooth shell, clean foot and soft interior only occur when the mixing, depositing, resting and baking processes work together. Manufacturers must keep that quality steady at industrial speeds, while keeping costs and waste in check.
The expert team at Premier Forrester works directly with our Principals to select and commission the right equipment for your macaron production. We also support installation and production integration.
Macaron production process
The typical manufacturing process for macarons includes:
- Mixing and aeration. Whipping egg whites with sugar to a stable foam, then folding in almond flour to reach the right viscosity.
- Depositing. Portioning shells accurately onto trays or belts, controlling the spacing and spread to achieve uniform diameters.
- Resting and skin formation. Holding the macarons in a controlled environment so a surface skin develops, which supports foot formation and reduces cracking.
- Baking. Using defined zone temperatures and airflow to set the colour and texture evenly across the batch.
- Cooling and filling. Cooling to protect the fragile structure, then sandwiching with ganache, buttercream, or fruit fillings without crushing the shells.
Machinery for macarons production
To deliver repeatable foam structure and manageable batter viscosity.
And piping systems for accurate sizing, interchangeable tooling, and recipe-driven settings.
To set the humidity and time to build a reliable skin before baking.
With zoned control manage colour, lift and moisture to maintain a stable texture.
And conveyors to gently cool the macarons without breakage or cracking.
And pick-and-place machines are used to gently assemble the final product, ready for packaging.
Macaron production - need to know
Plan for these areas when creating or upgrading your next macarons production line:
- Bottlenecks. Resting capacity and oven dwell often cap throughput, so match depositor rates to available rest and bake time early.
- Product variation. Colours, shell sizes and fillings can require flexible tooling, tighter climate control, and longer cooling paths.
- Batch size and changeovers. Smaller runs benefit from quick-change parts and recipe libraries that cut downtime.
- Yield and waste. First-pass quality improves with controlled environments, exact depositing and stable bake profiles.
Talk to Premier Forrester about macaron production
We can design and integrate complete macaron production lines, or upgrade the different production stages that are holding back your macaron lines. By partnering with leading manufacturers, we align equipment, controls and layout to lift throughput, stabilise quality and reduce overall unit cost.