What is the ratio for macaron shells?

The tant pour tant (equal parts) base uses equal weights of almond flour and icing sugar. For the Italian meringue, egg whites should be about 37% of the almond flour weight. The sugar for the meringue equals the almond flour weight, with water at about 30% of that sugar.

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.

Why do my macarons not have feet?

Missing feet (the ruffled edge at the base) is usually caused by: under-mixing the batter (too thick), oven too cool, or not resting the piped shells long enough before baking. The shells should form a dry skin when touched lightly — usually 30-60 minutes resting at room temperature.

What temperature should I bake macarons?

Bake at 150°C (fan) or 170°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.

Why do I need to sift almond flour and icing sugar?

Sifting (and ideally processing together in a food processor) removes lumps and large almond pieces that would create a bumpy shell surface. For the smoothest macarons, blitz the almond flour and icing sugar together, then sift through a fine sieve, discarding any large pieces.

What filling should I use?

Classic macaron fillings include buttercream, ganache, jam, or curd. Use a filling that is firm enough to hold its shape but soft enough to bite through without pushing the shells apart. Allow filled macarons to mature in the fridge for 24 hours for the best texture.

BakeCalcs

Macarons Calculator

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

Number of Macarons (sandwiched pairs)

Each macaron = 2 shells + filling

How We Calculate This

This calculator scales the Italian meringue macaron method based on the number of finished (sandwiched) macarons you want. Each macaron consists of two shells with filling between.

Base Recipe (24 macarons / 48 shells)

Almond flour: 100g (finely ground)
Icing sugar: 100g (tant pour tant with almond flour)
Egg whites: 74g total (~2 large eggs), split between batter and meringue
Caster sugar (meringue): 100g
Water (meringue): 30ml

Key Ratios

Almond flour : Icing sugar = 1:1 (tant pour tant)
Egg whites = almond flour weight x 0.37 (per component)
Meringue sugar = almond flour weight x 1

Frequently Asked Questions

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Last updated: February 2026

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