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 egg in this type of highly technical preparation. Thanks to its stability and structural capacity, we achieve a consistent, homogeneous shell that is perfectly adapted to the requirements of professional pastry.

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.