Macaroon & Meringue

Flavorah Concentrates for Macarons and Meringue

French macarons and meringue require precision, and Flavorah concentrates deliver intense flavor with minimal added liquid so that you can maximize flavor and maintain shape and consistency. 

Because Flavorah is roughly 2x more potent than standard extracts, you can flavor delicate meringue-based confections without destabilizing the batter or altering the moisture balance that is critical for smooth shells and crisp texture.  You can also craft flavor profiles that are unique and unattainable without potent extracts.

Recommended Usage Rates

• Macarons: 0.15-0.4% by weight (typical 0.25%), or 1-3 drops per macaron batch yield
• Meringue cookies: 0.15-0.3% by weight
• Pavlova: 0.2-0.4% added to meringue base

Technique

For macarons, add Flavorah concentrate to the dry ingredients alongside food coloring before folding into the meringue. This minimizes the risk of deflating the batter. For meringue cookies and pavlova, fold concentrate in gently at the very end of whipping, once stiff peaks have formed. Use water-soluble concentrates only, as oil-based products will collapse meringue.

Recipe Ideas

• Rose macarons: add Flavorah Rose Essence at 0.2% with pink food coloring for an elegant floral shell
• Pistachio macarons: add Flavorah Pistachio at 0.25% with green coloring and a pistachio buttercream filling
• Lemon meringue cookies: fold Flavorah Lemon at 0.2% into stiff meringue for bright citrus flavor
• Passion fruit pavlova: add Flavorah Passion Fruit at 0.3% to the meringue base, top with fresh fruit and cream

Water-soluble concentrates are essential for meringue work. Oil-soluble products will break the foam structure. Use the minimum amount needed.