Sosa Almond Macaron TPT - 10kg
Sosa Almond Macaron TPT - 10kg
Sosa Almond Macaron TPT - 10kg
Sosa Almond Macaron TPT - 10kg
Sosa Almond Macaron TPT - 10kg
Sosa Almond Macaron TPT - Fine, uniform texture
10kg bulk box of 50% almond and sugar mix for macarons - Sosa 46087
Plain macarons filled with chocolate ganache, Sosa Almond TPT base

Sosa Almond Macaron TPT - 10kg

46087
114.00 € excl. VAT
120.27 € incl. VAT
Delivery: 3 to 5 working days

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Almond Macaron TPT - Sosa
Format: 10kg box

Ready-to-use blend of almond flour and icing sugar in equal parts (Tant Pour Tant), made from premium Spanish almonds. The professional base for macarons with a fine, even texture, with no weighing or dosing required in the kitchen.

  • Composition: Almond flour (50%), sugar, potato starch
  • Dosage: 50% meringue / 50% TPT
  • Yield: About 100 macarons per kg of mixture (TPT + meringue)
  • Diet: Vegan · Vegetarian · Kosher suitable · Halal suitable
  • Certifications: Clean Label · 100% Natural Origin

♥ The Panier des Chefs favourite: The professional base that saves you precious time without compromising on quality — no more guesswork weighing, just smooth, even shells every batch. Discover our recipe to adapt to your own inspiration: TPT Macaron Base in the Recipes tab below.⬇️

Sosa Almond Macaron TPT — the ready-to-use professional base for macarons

The Sosa Almond Macaron TPT (Tant Pour Tant) is an equal-parts blend of almond flour and icing sugar, made from high-quality Spanish almonds known for their intense flavour and rich natural fat content. This blend forms the fundamental base of French pastry and confectionery, particularly in macaron production, where texture consistency is critical to the success of the shells.

Why TPT changes the game

By combining almond flour and icing sugar directly in optimal proportions, TPT eliminates the dosing and sifting inconsistencies that can compromise a macaron's final texture. Its low moisture content (under 5%) guarantees consistent freshness and performance, for smooth, even shells that meet professional standards — suited to both artisanal production and semi-industrial volumes.

The blend is incorporated in equal parts with meringue (50% meringue / 50% TPT) following the classic macaronnage method: fold the TPT progressively into the meringue, using gentle folding motions, to preserve the meringue's airy structure before piping and pre-bake drying. One kilo of mixture (TPT + meringue) yields about 100 macarons.

Applications

  • Traditional macarons and contemporary creations
  • Dacquoise and soft almond biscuits
  • Crispy bases and modern dessert bases
  • Biscuit bases for entremets requiring a fine, even almond base
  • Artisanal and semi-industrial fine pastry production

Personalise your shells

For colouring and flavouring your macaron shells:

  • The Taste Colour range lets you colour and flavour simultaneously, without adding a drop of liquid — a valuable technical advantage in a recipe where moisture balance is critical.
  • For more subtle flavours in an already liquid medium, Sosa food flavourings integrate easily.

And for filling your shells, find our selection of pastes and concentrates for intensely flavoured fillings.

Technical characteristics

Composition Almond flour (50%), sugar, potato starch
Almond origin Spain (Valencia)
Appearance Cream-coloured flour
Granulometry Under 1mm (80-100%)
Recommended dosage 50% meringue / 50% TPT
Yield About 100 macarons per kg of mixture
Storage 14-16°C, dry place, away from light, 18 months (best before)
After opening 3 months at 14-16°C
Special diets Vegan · Vegetarian · Kosher suitable · Halal suitable
Certifications Clean Label · 100% Natural Origin · Non-GMO

Allergens: Almond. May contain traces of: other tree nuts, milk, soya, sulphites, egg, mustard, celery, sesame, peanut.

Prefer to make your macarons from plain almond flour? Find our selection of almond flours below — for macarons, an extra fine granulometry is recommended to guarantee smooth, even shells:

Flour type 1kg bag 10kg box
Belona-Marcona Extra Fine (recommended for macarons) Available Available
Common Almond Extra Fine Available —
Common Almond Available Available
Roasted Almond Available —

Delivery times mentioned on each product only concern shipments in France:

  • 24/48h delivery: This product is currently in stock and will be shipped within 24 hours.  This delivery time is valid only for shipments in Metropolitan France.  The estimated delivery time for Corsica is of 3 to 5 working days.
  • Delivery from 3 to 10 working days: This product requires restocking.  It will be shipped within 3 to 10 days according to the time mentioned on the product sheet. If you have an emergency or mandatory reception date, please contact us by email or phone.
  • Orders placed before 12:00 noon will be shipped the same day (for order containing only products available in 24/48h).

Foreign countries: 

  • European countries: Estimated delivery time between 5 and 10 working days.
  • Switzerland: Estimated delivery time between 5 and 10 working days.

For a precise estimate of delivery times or for delivery outside of EU/Switzerland, please contact us.

Macaron base recipe with Sosa Almond TPT

TPT Macaron Base

Recipe from the Sosa kitchens

Technical precision for the perfect macaron: a shell base made with Sosa Almond Macaron TPT, whose controlled granulometry (80 to 100% under 1mm) eliminates the need for sifting and guarantees a uniform texture from the start. Italian meringue stabilised with Albuwhip Free Range for even shells, with the characteristic "foot" of a well-made macaron.

For about 1kg of paste

TPT Macaron Base

  • Mix water (1) with Albuwhip Free Range (1) and whisk.
  • Mix with the TPT to form the marzipan base.
  • Separately, mix water (3) and Albuwhip Free Range (2) and whisk together.
  • In a saucepan, mix the sugar and water (2) and heat to 118°C.
  • Slowly pour the syrup into the whisked water and Albuwhip mixture. Keep mixing at medium speed until the meringue forms.
  • When the meringue reaches 50°C, remove from the mixer and fold it into the marzipan base by hand until you obtain a uniform mixture.
  • After piping the macarons, tap the tray to release any air from the batter.
  • Leave to dry at room temperature for about 30 minutes (the shells are ready to bake when the surface no longer sticks to the touch).
  • Bake at 155°C, conventional or fan oven set to minimum, vents open, for about 10 minutes.

To personalise your shells, the Sosa Taste Colour range lets you colour and flavour at the same time, without adding a drop of liquid. For filling, find our selection of pastes and concentrates for intensely flavoured fillings.

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