ggorangji Macaron
By reinterpreting the traditional macaron manufacturing method, which uses a lot of sugar, we have our own manufacturing technology that reduces sugar by more than 40% compared to regular macarons.
A macaron that is stable in blood sugar levels as it was developed as an alternative raw material that is not absorbed and excreted in the body and does not raise blood sugar levels.
Despite being low in sugar, it has a moderate sweetness and chewy texture.
ZERO refined sugar, gluten-free, lacto-ovo vegan, no preservatives added, natural coloring, ZERO trans fat.
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