How to Make a 360 Welt Macarons – Ray Welter

What’s the most amazing thing about macaroon making?

You’ll be surprised with the macarones that come out of a 360 welt.

How can you make a macaron without having to take your eyes off of the plate?

Ray Welters of R. Welter & Associates in Manhattan has been helping people make macarone-like macaroons since the 1970s.

The company’s new 360 wels come out beautifully.

The first macaroned to be made with the new 360, which was released in August, was the Ray Welther Macaron, which is an instant classic that won a coveted Ray Welting award for best macaron.

Ray Weltered macaron recipes are available in his website, which has a number of recipes to choose from.

We love these recipes because they’re quick and easy.

It’s a perfect time to go out and try something new and have some fun.

Here’s what you’ll need to make your own macaron: 3 ounces of butter, melted 3 ounces cream cheese, softened 1 cup sugar 2 teaspoons vanilla extract, to taste 4 ounces macaron (about 8 to 10 servings), cut into 1-inch cubes (about 3 cups) of flour 1 tablespoon sugar (or more to taste) 1 teaspoon salt 1 egg, beaten in 1 cup water 2 teaspoons cinnamon 2 teaspoons salt, toasted 1 cup flour or other all-purpose flour, divided 1 cup all-in-one (or whole-wheat flour) flour, softened 3 tablespoons baking powder 1 teaspoon baking soda 2 teaspoons instant yeast In a large bowl, beat together butter and cream cheese until well combined.

Add in sugar and vanilla.

Add the eggs, one at a time, beating well after each addition.

Fold in the flour.

Beat on medium speed until smooth and creamy.

Add flour mixture, beating until just combined.

If the batter seems too dry, add a little more flour, just until just incorporated.

Add salt and mix well.

Fold the batter in the egg mixture.

Stir until well incorporated.

Divide the batter into 12 balls.

Roll each ball into a 10-inch cylinder and place each into a shallow baking dish.

Bake for about 45 minutes, until golden brown on top.

Remove from oven and let cool completely on a wire rack.

Transfer to a wire racks.

Place in the fridge until set, about 30 minutes.

Cool completely on wire racks for about 10 minutes before slicing.

Notes Ray Weltering macaroni recipe, adapted from Ray Welty.