The Perfect Macaron Ratio
Almond Flour : Powdered Sugar : Egg Whites : Granulated Sugar
100g + 100g + 100g + 100g
Makes 40 perfect French macarons
The 1:1:1:1 Macaron Rule
Almond Flour
100g
Finely ground, blanched almonds
Powdered Sugar
100g
Confectioners' sugar (icing sugar)
Egg Whites
100g
Aged 3-5 days at room temp
Granulated Sugar
100g
For meringue (French method)
Formula: All ingredients are equal by weight | Total: 400g batter = 40 macarons (1 inch each)
Scaling the Macaron Ratio
| Batch Size | Almond Flour | Powdered Sugar | Egg Whites | Granulated Sugar | Yield |
|---|---|---|---|---|---|
| Small | 50g | 50g | 50g (1.5 whites) | 50g | 20 macarons |
| Standard | 100g | 100g | 100g (3 whites) | 100g | 40 macarons |
| Large | 150g | 150g | 150g (4-5 whites) | 150g | 60 macarons |
| Double | 200g | 200g | 200g (6 whites) | 200g | 80 macarons |
| Party | 300g | 300g | 300g (9 whites) | 300g | 120 macarons |
💡 Egg White Conversion: 1 large egg white ≈ 30-35g. For 100g, use 3 large egg whites. Weigh for accuracy!
French vs Italian Meringue Method
🇫🇷 French Method (Easier)
Ratio: 1:1:1:1
100g almond flour + 100g powdered sugar + 100g egg whites + 100g granulated sugar
Technique: Raw Meringue
Whip egg whites with granulated sugar until stiff peaks. Fold in almond flour + powdered sugar.
Pros:
- • Simpler (no cooking sugar syrup)
- • Fewer steps, faster
- • Great for beginners
Cons:
- • Less stable (deflates easier)
- • More prone to hollow shells
- • Sensitive to humidity
🇮🇹 Italian Method (Professional)
Ratio: 1:1:1:1 + water
100g almond flour + 100g powdered sugar + 100g egg whites + 100g granulated sugar + 30ml water
Technique: Cooked Meringue
Cook sugar + water to 244°F (118°C), pour into whipping egg whites. Creates Italian meringue. Fold in dry ingredients.
Pros:
- • More stable (harder to deflate)
- • Consistent results
- • Less hollow shells
- • Better in humid climates
Cons:
- • Requires candy thermometer
- • More steps, takes longer
- • Hot sugar is dangerous
Classic French Macarons Recipe (40 macarons)
Ingredients (Weigh Everything!)
DRY INGREDIENTS (TPT - Tant Pour Tant):
- Almond flour (blanched, finely ground) 100g
- Powdered sugar 100g
Sift together 2-3 times, pulse in food processor if needed
MERINGUE:
- Egg whites (aged 3-5 days, room temp) 100g
- Granulated sugar 100g
- Cream of tartar (optional) ⅛ tsp
COLORING (optional):
- Gel food coloring (NOT liquid!)
- Add to meringue at soft peaks stage
Instructions (French Method)
- 1 Sift dry ingredients: Sift almond flour + powdered sugar together 2-3 times. Discard large chunks. Set aside.
- 2 Make meringue: Whip egg whites to soft peaks. Gradually add granulated sugar (1 tbsp at a time). Whip to stiff, glossy peaks. Add gel color now.
- 3 Macaronage: Fold dry ingredients into meringue. Fold until batter flows like lava - "figure 8 test." Don't overmix!
- 4 Pipe: Transfer to piping bag with round tip. Pipe 1.5-inch circles on parchment (template under parchment helps).
- 5 Tap & rest: Tap pan hard on counter 5-10 times to release bubbles. Let sit 30-60 min until surface is dry to touch (forms skin).
- 6 Bake: Preheat oven to 300°F (150°C). Bake 15-18 min. Shells should not wiggle when touched. Let cool completely before filling.
The Macaronage Technique (Most Critical Step)
⚠️ This is where most macaron failures happen!
What is Macaronage?
Folding the almond flour + powdered sugar mixture into the meringue until the batter reaches the perfect consistency. Too little = lumpy, cracked shells. Too much = flat, no feet.
How to Fold:
- 1. Add all dry ingredients to meringue at once
- 2. Use silicone spatula, fold from bottom, scrape sides
- 3. Use "J" motion: cut through center, scoop from bottom, fold over
- 4. Turn bowl 90° after each fold
- 5. Occasionally press batter against bowl side (deflates slightly)
Figure 8 Test (When to Stop):
Lift spatula high above bowl. Batter should:
- • Fall in thick ribbon (not clumps, not runny)
- • Form continuous "figure 8" shape that holds for 3-5 seconds before disappearing
- • Look glossy, smooth, lava-like
- • Take 10-15 seconds to settle flat in bowl
❌ Undermixed (most common beginner mistake):
Batter is stiff, won't flow. Piped circles have peaks that don't settle. Results: Cracked tops, lumpy texture, no feet.
❌ Overmixed:
Batter is too runny, spreads immediately. Can't hold figure 8. Results: Flat macarons, no rise, spread too thin.
Common Macaron Problems & Fixes
❌ Cracked Tops
Causes: Undermixed batter, oven too hot, didn't rest long enough.
Fix: Fold batter more (figure 8 test). Lower oven to 290°F. Rest until completely dry skin forms (30-60 min).
❌ No Feet (or Tiny Feet)
Causes: Overmixed batter, oven too cool, too much humidity.
Fix: Don't overfold. Increase oven temp to 310°F. Bake on dry days (below 60% humidity) or use dehumidifier.
❌ Hollow Shells
Causes: Undermixed meringue, oven too hot, overbaked.
Fix: Whip meringue to stiff peaks. Lower oven temp. Bake just until shells don't wiggle (don't overbake).
❌ Lopsided Feet
Causes: Uneven oven heat, didn't tap pan enough.
Fix: Rotate pan halfway through baking. Tap pan HARD on counter 5-10 times to release air bubbles.
❌ Stuck to Parchment
Causes: Underbaked, parchment too thin.
Fix: Bake until shells don't wiggle. Use silicone mat or double-layer parchment. Let cool completely before peeling.
❌ Brown Spots
Causes: Oven too hot, rack too close to top element.
Fix: Lower temp to 290°F. Bake on middle or lower rack. Shield with second baking sheet on rack above.
Almond Flour Tips for Macarons
🌰 Use Blanched Almond Flour (No Skins)
Almond skins cause brown specks and rough texture. Always use blanched (white) almond flour for smooth, even-colored shells.
🔪 Finely Ground is Critical
Almond flour must be superfine. If grainy, pulse in food processor with powdered sugar (don't overprocess or it becomes almond butter). Sift 2-3 times.
⚖️ Weight, Don't Measure by Volume
100g almond flour is NOT the same as "1 cup" (varies by packing). Always weigh for consistent results.
🗑️ Discard Large Chunks After Sifting
After sifting, throw away large almond pieces left in sifter (about 5-10g). Don't force them through - they'll make shells lumpy.
🛒 Recommended Brands
Bob's Red Mill Super-Fine Almond Flour, Blue Diamond Almond Flour, Honeyville Blanched Almond Flour (best for macarons).
Macaron Filling Ideas
Classic Buttercream
Ratio: 1 part butter : 2 parts powdered sugar
115g butter + 230g powdered sugar + flavoring. Fills 40 macarons.
Ganache (Chocolate)
Ratio: 1:1 chocolate : cream
100g dark chocolate + 100ml heavy cream. Heat cream, pour over chocolate, stir.
Fruit Jam/Curd
Use: Thick jam or lemon curd
Raspberry, strawberry, passion fruit, lemon. Pipe small amount (too much = soggy shells).
Cream Cheese Frosting
Ratio: 1:1:2 cream cheese : butter : powdered sugar
57g cream cheese + 57g butter + 114g powdered sugar. Great for red velvet macarons.