TPT Macaron

We’re excited to announce the latest addition to our catalog of pastry products, TPT for Macarons. But before we dive into the details of this new reference, let’s do a quick review of what TPT is and why it’s such a crucial element in the world of pastry.

What is TPT?

TPT, or “Tant pour Tant”, is a French expression that literally translates to “so much for so much” and refers to an equal parts mixture of ground almond and icing sugar. This mixture is a fundamental ingredient in French baking and pastry, and its use is especially prominent in the preparation of macarons, which are small, round sweets that are crispy on the outside but soft and chewy on the inside.

The history of TPT is intertwined with the evolution of European pastry, especially since the Middle Ages, when almonds began to be used in the preparation of sweets and cakes. Almonds, which were and still are a luxury ingredient, were ground and mixed with sugar to create a paste that served as the basis for numerous preparations. Over time, this mixture was standardized in the ratio of 50% almond flour + 50% icing sugar, giving rise to TPT.

Sosa TPT Macaron

Now, let’s talk about our TPT for macarons. This product is not just a mixture of ingredients; it is the result of a meticulous development process where we have managed to reach the highest quality standards. We are proud to offer a product that meets the needs of both semi-industrial and artisanal productions.

Our TPT MACARON stands out for being a blend that provides an optimal texture for the macaron thanks to the exhaustive control of the granulometry, with 80%-100% of the refined flour smaller than 1mm. In addition to the humidity control of both the almond and the flour, which eliminates the need to sift or use a robot, saving valuable time in the kitchen.

The recipe for our TPT for macarons includes flour made from almonds of Spanish origin, specifically from the Valencia variety, one of the most appreciated worldwide for its intense flavor and healthy fat content. It also contains 48.5% icing sugar and 1.5% potato starch, which contributes to the unique texture of the macarons: with a super uniform, fine and lump-free crust, with a beige/raw color that is highly appreciated by experts.

Our product comes in a format of 10 kg plastic bags inside a cardboard box, which facilitates its storage; unlike other formats that may be packaged in plastic bags only and cause loss of oils in the flour.

Uses of TPT

The use of TPT in pastry is wide, for example in preparations such as: frangipane, marzipan, dacquoise, financier, as well as fillings for chocolates or nougat.

However, it is particularly crucial in the preparation of macarons, whose popularity skyrocketed in France thanks to the pastry of the royal court and then in the pastry shops of Paris, which are known for their delicate texture and flavor. The TPT mixture is combined with meringue made from whipped eggs and often with additional colorings and flavorings to create the macaron dough.

This dough is deposited in small portions on a baking tray, forming the characteristic discs that, once baked, are filled with ganache, jam or buttercream to form the complete macaron.

TPT is essential to achieve the right texture of macarons, as the fineness of the icing sugar and ground almond allows the dough to flow smoothly and form a smooth and shiny surface, while the balanced ratio ensures that the macarons have the right consistency. In addition, TPT contributes to the delicate flavor and chewiness that is expected of a perfect macaron.

Below, we offer you two Macaron recipes: the first using the ingredients historically used and the second a vegetable alternative.