Macaron Batch Calculator

This calculator scales a standard French macaron recipe based on your desired batch size and shell diameter. The base recipe produces 24 standard (4cm) macarons.

Base recipe (24 macarons)

• 144g almond flour
• 144g icing sugar
• 112g egg whites (~3 large UK egg whites)
• 112g caster sugar

These weights give about 6g of almond flour per finished macaron, matching tested recipes (Sugar Spun Run makes 24 macarons from 150g almond flour; Sally’s Baking Addiction 125g makes 20). The dry mix keeps the classic 1:1 tant-pour-tant ratio of almond flour to icing sugar, with egg whites at roughly 0.78× the almond weight.

This is the “equal-sugar” (1:1:1:1-style) French recipe, where the caster sugar matches the egg-white weight for a sweeter, stable meringue. Many tested recipes instead use slightly less caster sugar — around 0.8× the egg-white weight (so ~90g here) — for a less sweet shell; either works once your macaronage is right.

Size scaling

Shell area scales with the square of the diameter, so the dry mix and meringue scale by the diameter ratio squared. A 6cm shell uses 2.25× more batter than a 4cm shell ((6/4)²).

Filling is handled separately. The Mini, Standard and Large presets use real-world per-shell fill weights (for example ganache is 3g, 8g and 15g per macaron) rather than pure area scaling, so a Large macaron takes roughly 1.9× the filling of a Standard one. If you enter a custom diameter instead, the filling is scaled by area from the Standard figure ((diameter/4)²). Either way the amount is adjusted by filling type.