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Macaron Base TPT

Every March, the pastry world celebrates Macaron Day, a date that pays tribute to one of France’s most iconic desserts. More than a simple sweet, the macaron represents centuries of technical refinement, a symbol of precision, elegance and absolute mastery of raw materials. From Parisian patisseries to artisan workshops around the world, the macaron has established itself as the emblem of contemporary pastry, where every millimeter of
structure counts.

This Macaron Base TPT recipe is born precisely from that technical demand. Formulated with powdered egg albumin—thus not a vegan recipe—this macaron shell base uses our premium TPT Almond Macaron ingredient, a product that, two years after its launch, continues to transform how this preparation is handled in professional kitchens.

TPT Macaron: Technical Control from Raw Material

TPT (Tant Pour Tant) is the classic mixture of ground almond and icing sugar in equal parts, the fundamental base of every macaron shell. However, not all TPTs are equal. The difference between a mediocre macaron and an exceptional one begins with the quality and precision of this mixture.

Our TPT Almond Macaron has been developed with exhaustive granulometry control: between 80% and 100% of the refined flour is less than 1 mm. This level of fineness is not accidental; it is the result of a rigorous technical process that eliminates the need to sift or use a robot in the workshop, saving time and guaranteeing a homogeneous texture from the start.

Moisture control, both of the almond and the sugar, is another technical pillar of this product. A TPT with uncontrolled moisture generates irregular shells, with cracks or without the characteristic “foot” of the macaron. By working with TPT Almond Macaron, we are eliminating one of the main variables of error in production.

Discover the complete Macaron Base TPT recipe and explore how our TPT Macaron transforms shell production with granulometry control, optimized moisture, and premium Valencian almonds. Because the perfect macaron is no coincidence: it is precisely applied technique.

Macaron Base TPT

Base Recipe for Macaron Shell – Recipe for 1 kg

Ingredients

Macaron Base TPT
- 374g - TPT Almond Macaron
- 149g -
  Water (1)
- 10g - Albuwhip Free Range (1)
- 187g -
  Sugar
- 187g -
  Water (2)
- 82g -
  Water (3)
- 10g - Albuwhip Free Range (2)

Prepared by

Macaron Base TPT
1. Mix Water (1) with Albuwhip Free Range (1) and beat.
2. Mix with the TPT to make the marzipan.
3. Separately, mix Water (3) and Albuwhip Free Range (2) and whip.
4. In a saucepan, mix sugar and Water (2) and heat to 118 °C.
5. Pour the syrup slowly onto the whipped water and Albuwhip. Continue mixing at medium speed until it turns into a meringue.
6. When the meringue reaches 50 °C, remove from the food mixer, and stir by hand into the first mixture until fully incorporated.
7. After shaping the macarons, bang the tray down onto a hard surface to release any air in the dough.
8. Leave to dry at room temperature for about 30 minutes. (They will be ready to bake when your finger does not stick to the dough when you touch it).
9. Bake at 155 °C in the oven, with no fan or as little ventilation as possible, leaving the vents open for about 10 minutes.