Chocolate Macaroon Tartlet
  • Depositer
  • Oven
  • Tart

Chocolate Macaroon Tartlet

Chocolate-flavored macaroon batter and white chocolate ganache is placed inside a tartlet shell and baked. The fluffy texture of the macaroon and orange flavor combined with white chocolate ganache accentuate the tartlet.

Production Processes:
① Depositing the tartlet batter (System Depoly Tart Molding Machine)
② Foaming (System Depoly Tart Molding Machine)
③ Depositing the white chocolate ganache (System Depoly Tart Molding Machine)
④ Depositing the macaroon batter (System Depoly Tart Molding Machine)
⑤ Applying the powdered sugar (System Depoly Tart Molding Machine)
⑥ Applying the topping (System Depoly Tart Molding Machine)
⑦ Drying the surface of the macaroon batter (10 min)
⑧ Baking (16 min) (Tunnel Oven)
⑨ Removing the tartlets from the mold tray

Product information

φ45mm (diameter at the top)×φ35mm (diameter at the bottom)×H35mm
[Tartlet batter]
butter, powdered sugar, whole egg, cocoa, almond powder, skim milk powder, baking soda
white chocolate, cut orange
[Macaroon batter]
egg white, almond powder, powdered sugar, granulated sugar, cocoa, dried egg white, cake flour


MASDAC NEWS trial version

MASDAC NEWS trial version

Recipes are published in a series called “This Month’s Box of Sweets” in our PR magazine, MASDAC NEWS delivered to users. In the magazine, we present various information related to sweets and food manufacturing starting with an interview with a customer. Here, you can check out the trial version of the magazine. If you would like to receive the book version regularly sent to you, please request via the dedicated form.

View the Trial Version (PDF)

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