Top Secret Recipe Revealed – Sucré on Taigan

It’s official. Sucré has revealed the recipe for their famous French Macaroons on their website. At Taigan we are constantly blown away by their perfection and were fascinated to discover what goes into these little bites of heaven…

Macaroons:
250g TPT = almond powder and icing sugar – sifted
100g sugar
100g egg white
25g sugar
* add color as desired

Filling:
200g pistachio paste or other flavoring
200g butter cream
* Amounts of flavors, pastes etc. will vary with personal taste

Preparation:
To make the macaroons, sieve the sugar and the TPT very fine. Put aside.
Now whisk the egg white together with the second part of sugar at middle speed.
Gradually whisk the egg white mixture to become very stiff. * if cooking the sugar for the meringue cook to 245° F and follow the standard procedure for making a cooked meringue adding color in the end.
* Add natural powder color

Fold the TPT mix into meringue.

Setting: With a whole nozzle pipe, pipe small discs on a baking parchment. Bake for 2-3 minutes at 200° C/ 392° F closed, 8-10 min at 170° C/ 338° F open. Remove from the oven and let the macaroons cool. Whisk the pistachio paste with the butter cream and pipe the mix on the macaroons.Pipe the filling between two macaroons and sandwich them.

Does this sound difficult? It does to me. If you aren’t in the mood to be Betty Crocker then there are a couple of versions of Sucre’s macaroons for sale on Taigan, including the Pretty in Pink collection (proceeds benefit the fight against Breast Cancer), the Fall Macaroons and the classic Assorted Macaroons.

Shop Sucré at TAIGAN for more yummy treats.

4 Responses to Top Secret Recipe Revealed – Sucré on Taigan

  1. gretchen says:

    Love this – and the think pink – gotta order some for my friends at Race for the Cure this weekend!

  2. Jennifer says:

    This is fantastic!

  3. Beth Garrett says:

    Wow! I think I will just keep ordering them on Taigan! Fall collection is beautiful.

  4. ugg says:

    thanks a ton, i really like this content

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