Macarons Calculator

The tant pour tant base uses equal weights of almond flour and icing sugar (1:1). For the Italian method, total egg white is about 80% of the almond flour weight, split into two halves — one folded into the almond/icing-sugar paste and one whipped into the meringue (about 40% each). The caster sugar for the meringue equals the almond flour weight (1:1), with water at about 30% of that sugar for the syrup. The French method skips the syrup and uses slightly more egg white.

Yes, aged egg whites are recommended. Separate the eggs 24-48 hours before baking and store the whites covered in the fridge. Bring to room temperature before using. Aged whites have less moisture and slightly weakened proteins, which makes a more stable meringue and better macaronage.

The Italian method pours hot sugar syrup into whipping egg whites, creating a more stable and forgiving meringue. The French method simply whips sugar directly into egg whites. Italian is more reliable and recommended for beginners. French method is faster but more sensitive to over-mixing.

Bake at 150 degrees C (fan) or 170 degrees C (conventional) for 12-15 minutes. Every oven is different, so you may need to adjust. The shells should peel cleanly off the parchment when done. If they stick, they need a few more minutes.