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.

Piping a different size? Shells all bake to about the same thickness, so the batter each one takes scales with the area of the template rather than its width. Halving the diameter quarters the batter. From the 13-shells-per-30g anchor above:

That is (3.5 ÷ diameter)² × 13 in each case, and it is worth knowing before you commit to a size, because a tray of 5 cm shells eats through a batch more than twice as fast as the standard.

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), standard 3.5 cm shells:

• Shells needed: 48 × 2 = 96 shells
• Egg whites needed: (96 / 13) × 30 = 222 g (8 large eggs)
• Almond flour: 222 g
• Powdered sugar: 222 g
• Granulated sugar: 185 g (French) or 222 g (Italian)
• Italian only, water for the syrup: 59 g, boiled with the sugar to 118°C

Filling Amount

Standard filling is approximately 5-8 g per macaron sandwich. At 6 g each, 48 macarons need 288 g of ganache or buttercream. Go to 8 g and it is 384 g, so a generous hand costs you the best part of another batch of filling.

Reference Table

Standard 3.5 cm shells. Every figure comes straight out of the formula above, so the numbers here and the ones the calculator returns are the same numbers.

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.