I am a new bakery owner who needs advice on baking French Macarons. Let me give you a bit of information about what I'm doing at the moment.
I use a french meringue method and mix up a batter of 120 shells at a time (in my kitchenaid artisan series). Then they go into the oven 1 tray at a time (40 shells at a time, middle rack of a regular home oven)
I would like to be able to produce around 500 macarons per day, how should I improve my production? ie. What type of mixer do I need? Do I have to switch to Italian meringue? Is there an oven out there that will allow me to do more than one tray at a time without ruining quality of the shells?
Thank you all, any suggestions are appreciated.