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Macaron Calculator — Recipe Scaling, Ingredients & Cost

Get precise ingredient amounts, filling weights, and cost estimates for homemade macarons in any batch size

Egg Whites Needed

4

Almond Flour

200g

DIY Cost

$7.08

Recipe Summary

4
egg whites needed
Shells
48
for 24 pairs
Actual Yield
24
sandwiched macarons

Shell Ingredients

IngredientGramsCups
Almond Flour200g2.08
Powdered Sugar200g1.67
Egg Whites120g4 large
Granulated Sugar100g0.50

Filling (Ganache)

8g
per macaron
192g
total filling

Equal parts chocolate + cream

Cost Comparison

DIY Cost$0.29
Bakery (low)$2.50
Bakery (high)$4.00
$0.29
per macaron (DIY)
$7.08
total batch cost

Method Comparison

FeatureFrenchItalianSwiss
DifficultyBeginnerAdvancedIntermediate
Egg Whites1 portion1.6 portions1 portion
Syrup NeededNoYes (244°F)No
ConsistencyVariableMost stableStable
Best ForHome bakersLarge batchesHumid climates

Baking Guide

300°F
150°C
14–18 min
baking time

Pro Tips

Age Egg Whites: Separate eggs 24–48 hours ahead and refrigerate. Aged whites whip to a more stable meringue.
Sift Almond Flour: Sift almond flour and powdered sugar together 2–3 times. Discard large pieces for smooth shells.
Macaronage: Fold batter until it flows like lava and a figure-8 drizzle holds for 10 seconds. Over-mixing causes flat shells.
Rest Before Baking: Let piped shells dry 30–60 minutes until a skin forms. Touch-test: surface should feel dry, not tacky.

Example Calculations

124 Standard French Macarons with Ganache

Inputs

Macarons24 (sandwiched pairs)
MethodFrench (Traditional)
Shell Size1.5" Standard
FillingGanache

Result

Egg Whites Needed4
Almond Flour200g (2.08 cups)
Powdered Sugar200g (1.67 cups)
Granulated Sugar100g
Total Filling192g
DIY Cost per Macaron$0.30
Total Batch Cost$7.08

Twenty-four standard French macarons need 4 egg whites, 200g each of almond flour and powdered sugar, and 192g of ganache filling. At about $0.30 per macaron, the batch costs $7.08 in ingredients.

212 Mini Italian Macarons with Buttercream

Inputs

Macarons12 (sandwiched pairs)
MethodItalian (Hot Syrup)
Shell Size1" Mini
FillingButtercream

Result

Egg Whites Needed1
Almond Flour50g (0.52 cups)
Powdered Sugar50g (0.42 cups)
Extra Egg Whites (TPT)18g
Syrup Sugar50g
Total Filling60g
DIY Cost per Macaron$0.18
Total Batch Cost$2.14

Twelve mini Italian macarons need just 1 egg white for the meringue plus 18g of additional whites for the tant-pour-tant, along with 50g each of almond flour and powdered sugar. The Italian method adds a sugar syrup step but produces the most consistent mini shells.

336 Large Swiss Macarons with Ganache

Inputs

Macarons36 (sandwiched pairs)
MethodSwiss (Heated Meringue)
Shell Size2" Large
FillingGanache

Result

Egg Whites Needed12
Almond Flour600g (6.25 cups)
Powdered Sugar600g (5.00 cups)
Granulated Sugar300g
Total Filling540g
DIY Cost per Macaron$0.58
Total Batch Cost$20.70

Thirty-six large 2-inch Swiss macarons require 12 egg whites and 600g each of almond flour and powdered sugar. Large shells use twice the batter per shell, but at $0.58 each they are still far cheaper than bakery prices of $3–$5 for jumbo macarons.

Frequently Asked Questions

Q

How many egg whites do I need for macarons?

One large egg white (about 30g) yields approximately 12 standard 1.5-inch macaron shells, or 6 sandwiched macarons. For 24 macarons you need 4 egg whites. Italian meringue requires about 60% more egg whites because of the tant-pour-tant step.

  • 1 egg white (30g) = ~12 shells = 6 sandwiched macarons at 1.5" size
  • 2 egg whites = ~24 shells = 12 sandwiched macarons
  • 4 egg whites = ~48 shells = 24 sandwiched macarons
  • Mini 1" shells: 1 egg white makes ~24 shells (0.5× base)
  • Large 2" shells: 1 egg white makes ~6 shells (2× base)
Macarons WantedShells NeededEgg Whites (French)Egg Whites (Italian)
12 macarons242~3.2
24 macarons484~6.4
36 macarons726~9.6
48 macarons968~12.8
72 macarons14412~19.2
Q

What is the basic macaron shell ratio?

The standard macaron ratio per egg white (30g) is 50g almond flour, 50g powdered sugar, and 25g granulated sugar. This 1:1 ratio of almond flour to powdered sugar is called tant-pour-tant (TPT). All three methods — French, Italian, and Swiss — use the same dry ingredient ratios.

  • Almond flour: 50g per egg white (ratio 1.67:1 to egg white)
  • Powdered sugar: 50g per egg white (equal to almond flour)
  • Granulated sugar: 25g per egg white (for meringue stability)
  • Tant-pour-tant (TPT): equal parts almond flour + powdered sugar
  • Always weigh ingredients in grams — volume cups are less precise for macarons
IngredientPer Egg WhitePer 24 MacaronsCups (24 macarons)
Almond Flour50g200g~2.08
Powdered Sugar50g200g~1.67
Egg Whites30g120g (4)4 large
Granulated Sugar25g100g~0.50
Q

What is the difference between French, Italian, and Swiss macaron methods?

French macarons use a simple whipped meringue folded into the dry mix and are easiest for beginners. Italian macarons pour hot sugar syrup (244°F/118°C) into whipping egg whites for the most stable and consistent shells. Swiss macarons heat egg whites and sugar to 140°F over a bain-marie before whipping.

  • French: simplest method, whip whites + fold into almond-sugar mix, variable results
  • Italian: hot syrup meringue, uses 60% more egg whites, most consistent for production
  • Swiss: heated meringue (bain-marie at 140°F), middle difficulty, good for humid climates
  • All three methods use the same dry ingredient ratios (50g almond flour : 50g powdered sugar)
  • Italian method requires a candy thermometer for the sugar syrup (must reach 244°F)
Q

How much filling do I need per macaron?

Filling amounts depend on shell size: mini 1-inch macarons need about 5g of filling, standard 1.5-inch need 8g, and large 2-inch need 15g. For 24 standard macarons, prepare about 192g (6.8 oz) of filling. Common fillings include ganache, buttercream, jam, and cream cheese frosting.

  • Mini (1"): ~5g per macaron — 60g total for a dozen
  • Standard (1.5"): ~8g per macaron — 192g total for 24
  • Large (2"): ~15g per macaron — 360g total for 24
  • Ganache ratio: equal parts chocolate + cream by weight
  • Buttercream ratio: 1 part butter to 1.5 parts powdered sugar
Filling TypePer Macaron (std)For 24 MacaronsKey Ratio
Ganache8g192g1:1 chocolate:cream
Buttercream8g192g1:1.5 butter:sugar
Jam/Curd8g192gReady-made or homemade
Cream Cheese8g192g2:1 cheese:sugar
Q

How much does it cost to make macarons at home?

Homemade macarons cost about $0.25–$0.75 each depending on size and filling. A batch of 24 standard French macarons with ganache costs roughly $7–$8 in ingredients. Bakery macarons sell for $2.50–$4.00 each, so DIY saves 70–85% per macaron.

  • Almond flour is the biggest cost at ~$12/kg ($0.013/g)
  • Egg whites: ~$0.15 per white ($0.005/g)
  • Filling adds $0.015/g — about $0.12 per standard macaron
  • DIY batch of 24: ~$7–$8 total vs $60–$96 at a bakery
  • Italian method costs slightly more due to extra egg whites and sugar
BatchDIY CostBakery PriceSavings
12 standard~$3.50$30–$4885–93%
24 standard~$7.00$60–$9688–93%
36 standard~$10.60$90–$14488–93%
72 standard~$21.20$180–$28888–93%
Q

Why do my macarons come out flat or cracked?

Flat macarons result from over-mixing (macaronage went past the lava stage) or oven too hot. Cracked shells mean the batter did not rest long enough before baking — shells need 30–60 minutes to form a dry skin. Hollow shells often indicate under-mixed batter or oven temperature too high.

  • Flat shells: over-folded batter or oven above 325°F — stop folding when batter flows like lava
  • Cracked tops: insufficient resting — let piped shells dry 30–60 min until surface is not tacky
  • Hollow shells: under-mixed batter or rapid temperature rise — try 300°F for 14–18 min
  • Lopsided feet: uneven oven heat — rotate tray halfway through baking
  • No feet at all: old or under-whipped meringue — age egg whites 24–48 hours, whip to stiff peaks

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Last Updated: Mar 9, 2026

This calculator is provided for informational and educational purposes only. Results are estimates and should not be considered professional financial, medical, legal, or other advice. Always consult a qualified professional before making important decisions. UseCalcPro is not responsible for any actions taken based on calculator results.

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