What is the ratio for macaron shells?

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.

Should I use aged egg whites?

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.

What is the difference between Italian and French meringue method?

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.

What temperature should I bake macarons?

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.

BakeCalcs

Macarons Calculator

Calculate almond flour, icing sugar, egg white and filling quantities for French macarons by batch size.

Number of Macarons

Finished sandwiched pairs

Shell SizeDiameter of each shell — scales quantities by an approximate per-shell batter factor

Meringue MethodItalian is more reliable and forgiving

Filling TypeFilling estimated at ~8g per macaron (typical range 5-10g)

How We Calculate This

Scales the macaron recipe based on the number of finished (sandwiched) macarons, shell size and method.

Base Recipe (24 standard macarons / 48 shells)

Almond flour: 100g (finely ground)
Icing sugar: 100g (tant pour tant, 1:1 with almond)
Egg whites: 80g Italian (≈ 40g paste + 40g meringue) / 100g French
Caster sugar: 100g (meringue, 1:1 with almond)
Water (Italian only): 30ml (≈ 30% of meringue sugar)

Shell-size factors (mini 0.6×, large 1.5×) and filling at ~8g per macaron (typical range 5-10g) are practical estimates — adjust to your piped disc size and filling type. Quantities include your wastage allowance.

Frequently Asked Questions

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Last updated: March 2026

All calculations are based on standard ratios and conversions. Results may vary with specific ingredients, equipment, and conditions.