Grams in Macaron: How to Nail the Right Weights Every Time

If you’ve ever tried a macaron that was too flat, too gummy, or just plain wonky, the culprit is usually the weighing. Unlike cups, grams give you absolute precision, so you can repeat a perfect batch again and again. Below you’ll find the core ingredients, the exact gram ranges most bakers trust, and a few shortcuts that save time without sacrificing texture.

Core Ingredients and Their Sweet Spot

Almond flour – 100‑120 g for a typical 12‑shell batch. Too much almond flour makes the shells dense; too little leaves a crumbly surface.

Powdered sugar – 200‑210 g. The fine texture is essential for a smooth macaronage; any coarser sugar will create grainy spots.

Egg whites – 60‑70 g (about 2 large egg whites). Fresh, room‑temperature whites whip up quicker and give the batter the right glossy sheen.

Granulated sugar (for the meringue) – 45‑55 g. Dissolve it fully while whisking; any undissolved crystals freeze the batter and cause cracks.

Food‑grade gelatin or cocoa powder (optional flavor) – 2‑5 g. Add it after the batter reaches the right consistency, not before.

Practical Tips for Accurate Grams

1. Zero‑out your scale. Place the bowl on the scale, hit tare, then add each ingredient. This eliminates the need to measure bowl weight.

2. Sift almond flour and powdered sugar together. Sifting twice removes lumps and adds a tiny amount of air, which helps the shells rise.

3. Weigh egg whites individually. Egg whites vary a lot in size; weighing avoids the guesswork of “two large” versus “two medium.”

4. Use a digital scale that measures to 1 g. Cheaper scales that round to 5 g can throw off the delicate balance and ruin the macaronage.

5. Keep a simple cheat sheet. Write the gram amounts on a kitchen whiteboard. When you switch to a larger batch, just multiply the numbers (e.g., double for 24 shells).

Scaling Up Without Losing Quality

Want to bake 48 shells? Multiply each ingredient by 4. Don’t try to double the egg whites by volume; the extra liquid can make the batter too runny. Instead, weigh the whites for the larger batch and whip them fresh.

If you’re experimenting with new flavors – like matcha, raspberry, or salted caramel – keep the base gram ratios the same. Add flavor powders or purees in small increments (1‑3 g) and test the texture before baking the whole tray.

Remember, the magic of macarons lies in that sweet spot called “macaronage.” When you fold the dry mix into the meringue, the batter should flow like lava but hold a shape when lifted. If it’s too thin, you’ll get hollow shells; too thick, and the shells won’t rise.

By sticking to gram‑by‑gram measurements, you remove the biggest variable in macaron making. The next time you pull a tray of glossy, smooth‑shelled macarons out of the oven, you’ll know the precise numbers that got you there.