Macaron Batch Calculator

How Macaron Batch Sizes Are Calculated

Macarons use a precise ratio of almond flour, powdered sugar, egg whites, and granulated sugar. The two main methods — French and Italian meringue — use different proportions and techniques but produce the same core cookie.

The Standard Ratios

French method (per 1 egg white, approximately 30g):

• Almond flour: 30 g (1:1 ratio with egg white)
• Powdered sugar: 30 g (1:1 ratio)
• Granulated sugar: 25 g
• Yields approximately 12-14 shells (6-7 sandwiched macarons)

Italian method (per 1 egg white, approximately 30g):

• Almond flour: 30 g
• Powdered sugar: 30 g
• Granulated sugar: 30 g (heated to 118°C as syrup)
• Water for syrup: 8 g
• Yields approximately 12-14 shells

Scaling Formula

Shells_per_batch = (Total_Egg_White_g / 30) × 13

Each 30g of egg white produces roughly 13 piped shells (using a 3.5 cm round template). Sandwiched macarons = shells / 2.

Key Weight Relationships

• 1 large egg white ≈ 30 g
• 1 medium egg white ≈ 25 g
• Aged egg whites (24-48 hrs in fridge, uncovered) yield better meringue structure

Worked Example

You want 48 sandwiched macarons (for a party):

• Shells needed: 48 × 2 = 96 shells
• Egg whites needed: (96 / 13) × 30 = 221.5 g (about 7-8 large eggs)
• Almond flour: 221.5 g
• Powdered sugar: 221.5 g
• Granulated sugar: 184.6 g (French) or 221.5 g (Italian)

Filling Amount

Standard filling is approximately 5-8 g per macaron sandwich. For 48 macarons:

• Ganache/buttercream needed: 48 × 6.5 g = 312 g

Reference Table

Tips for Success

Sift almond flour and powdered sugar together twice to remove lumps. Let piped shells rest 30-60 minutes until a skin forms (touching the surface should not leave residue on your finger). Bake at 150°C (300°F) for 14-16 minutes with the oven door slightly cracked for the last 2 minutes.