What is the best almond flour to icing sugar ratio for macarons?

The classic French macaron ratio is 1:1 almond flour to icing sugar by weight. This creates the tant pour tant (TPT) mix. Some bakers use slightly more icing sugar for a smoother shell. Always sift the mixture together and discard any large almond pieces.

Should I age egg whites for macarons?

Aging egg whites by leaving them uncovered in the fridge for 24-48 hours allows some moisture to evaporate, resulting in a more stable meringue. It is not strictly necessary — many bakers achieve excellent results with fresh egg whites — but it can help consistency.

Why do my macarons not have feet?

Feet form when the macaronage (folding) is correct and the shells are rested before baking. Under-mixed batter stays too thick and does not spread enough. Over-mixed batter is too thin and spreads flat. The shells also need to form a skin by resting 20-60 minutes before baking.

How many macarons does a standard batch make?

A standard recipe using 90g almond flour, 90g icing sugar, 70g egg whites, and 70g caster sugar produces approximately 24 filled macarons (48 shells) at 4cm diameter. This calculator scales from this base.

BakeCalcs

Macaron Batch Calculator

Calculate almond flour, icing sugar, egg whites, and filling quantities for any batch of French macarons.

Number of Macarons (filled)

Each macaron = 2 shells + filling

Shell Size

Filling Type

Select the filling type for your calculation

How We Calculate This

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)

90g almond flour
90g icing sugar
70g egg whites (~2 large egg whites)
70g caster sugar

Size scaling

Shell area scales with the square of the diameter. A 6cm shell uses 2.25× more batter than a 4cm shell. Filling quantities are adjusted per macaron based on shell size and filling type.

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.