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 (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.
What is a travel cake? The travel cake is a classic French pastry category that responds to a specific need: a cake that travels well, lasts longer and requires no cold chain. Unlike a fresh cake, the travel cake keeps for longer and can be stored at room temperature without losing quality. It is designed […]
Every July 30th, the entire world celebrates World Cheesecake Day, a dessert whose origins stretch back to Ancient Greece, where it was already delighting palates long before becoming the star of contemporary patisserie windows and celebrations. The story begins specifically in 776 BC, on the island of Samos, where cheesecake was used to nourish athletes […]
For the third time this year, Jordi Bordas has created a dessert designed specifically for the Asian market. And he does so, once again, without giving up the promise that already defines this series of recipes: *less sweetness, more fibre, lactose-free and gluten-free. Exotic Forest proves that reformulating doesn’t mean taking away, but rather building […]
938 666 094
sosa@sosa.cat