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Vegan Macaron Shell – Passion Fruit

Within the universe of modern pastry, the macaron shell—or “lid”— has become a true icon of technique, precision, and elegance. In this recipe, we present its vegan version, a base formulation designed to offer the same fine, smooth, and shiny finish as a classic macaron, but without using animal protein.

To achieve this, we use Potatowhip, our plant-based whipping protein with a coagulating effect, capable of reproducing the functional properties of eggs in these types of highly technical preparations. Thanks to its stability and structuring capacity, we achieve a consistent shell that is homogeneous and perfectly adapted to the requirements of professional pastry making.

The recipe is designed to work with extrafine almond flours, guaranteeing an impeccable texture and a regular surface. Furthermore, in 2025, at Sosa we are taking a further step towards the standardization and efficiency of contemporary pastry with the launch of TPT Almendra Macaron, our new perfect blend of almond flour and powdered sugar, calibrated to offer consistent and optimized results in production.

In this version, we provide an exotic touch using passion fruit, which adds freshness, acidity, and a vibrant color, ideal for modern macaron collections, boutique displays, and premium plant-based pastry proposals. A vegan, stable, and versatile base that opens the door to infinite creative variations.

Vegan Macaron Shell – Passion Fruit

Ingredients

Vegan macaron shell - passion fruit
- 250g - Extrafine almond flour
- 250g -
  Icing sugar.
- 200g -
  Water (1)
- 14g - Potatowhip
- 1,5g - Gelespessa
- 250g -
  Sugar
- 110g -
  Water (2)
- 0,5g - Yellow dye
- 1g - Passion fruit flavoring

Prepared by

Vegan macaron shell – passion fruit
1. Hydrate the Potatowhip: mix with water (1) for two minutes with an electric mixer.
2. Divide the previous mixture into two parts: A. Mix with the almond flour, powdered sugar, coloring, and flavoring in a bowl to create the marzipan.
3. B. Place the second part in a mixer, add the Gelespessa, and beat until a very firm meringue is obtained.
4. Place the water (2) and sugar in a saucepan and heat to 118 ºC. Slowly pour the syrup over the meringue as if it were an Italian meringue.
5. Once all the syrup has been poured, continue beating until it cools. Add the meringue to the almond paste and mix.
6. Place the dough in a pastry bag and make the macarons on a silicone mat.
7. Let the macarons rest at room temperature until dry.
8. Bake at 140 ºC for 14 minutes. Once baked, let cool at room temperature.