Dry Mixture

・650 g powdered sugar

・100 g Vergeoise sugar*

・450 g almond flour

・15 g TREHA®︎

Mixture A

・160 g egg whites

・160 g granulated sugar

Mixture B

・1000 g dry mixture (above)

・200 g egg whites

*Can be replaced with granulated sugar


1. Combine all Dry Mixture ingredients.

2. Whip A to make a meringue, add the food coloring, and mix well. Add to B

3. Pipe out on baking sheets and bake at 160℃/320℉ to 180℃/356℉ for 12 to 13 minutes. When using a convection oven, bake at 140℃/284℉ for 12 to 13 minutes.

TREHA®︎ benefit

・Creates a light and crispy texture

・Bakes evenly and enables the correct texture for a macaron

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