Macarons

Batch Size:
Yield:

Main

AmountIngredient
10X Sugar
Almond Flour
Egg Whites
Granulated Sugar
Water
Egg Whites
Cream Of Tartar½ tsp
Scaled ingredient total1,599.5 g

Prep Method 6

  1. 1.In a food processor, grind the sugar and flour until fine. Pass through a sifter and place in a bowl large enough to accommodate the entire recipe.
  2. 2.Mix the ground mixture, the first weight of egg whites, and desired amount of gel food coloring until a smooth paste forms. Cover with plastic wrap and set aside.
  3. 3.Make an Italian meringue with the sugar, water, second weight of egg whites, and tartar. Cook the sugar to 243°F (117°C) and time the sugar with the egg whites so the whites are at medium peaks when the sugar reaches the proper temperature. Whisk until tepid, about 120°F (49°C).
  4. 4.Fold the meringue into the reserved paste in 3 additions, then macaronage the mixture until a ribbon flattens back into the mix in about 10 seconds.
  5. 5.Pipe into rounds about 1¼-inches in diameter on a silicone baking mat. Set aside to air dry for 60 minutes to develop a shell before baking.
  6. 6.Bake 300°F (149°C) for 11-12 minutes.

U of M Equivalency

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Recipe Cost

There is not enough information to calculate cost. Please verify the below:
  • This recipe and all its sub-recipes must include Total Yield
  • All ingredients in this recipe and its sub-recipes must be defined
  • All ingredients in this recipe and its sub-recipes must have a purchase cost
  • All ingredients in this recipe and its sub-recipes must have the needed unit conversion to convert from the unit in the recipe to the purchase unit
  • If this recipe exists in multiple concepts or locations, there is a cost at each concept/location

Ingredient and sub-recipe costs used to calculate this recipe.

Ingredient / Sub-Recipe ( | )Cost
10X SugarThis ingredient is not yet set with a purchase cost and unit—
Almond FlourThis ingredient is not yet set with a purchase cost and unit—
Egg WhitesThis ingredient is not yet set with a purchase cost and unit—
Granulated Sugar$0.6078
Purchase item name10 LB SUGAR
Purchase cost$6.58
Purchase unit10 pound
Date added2026-07-10
Item ID #980250647.0
Vendorsams_club
WaterThis ingredient is not yet set with a purchase cost and unit—
Egg WhitesThis ingredient is not yet set with a purchase cost and unit—
Cream Of TartarThis ingredient is not yet set with a purchase cost and unit—
Total Yield1,500 g
Total Cost$0.6078
Cost Per G:$0.0004

Partial estimate; unpriced ingredients are excluded. 26% of ingredient weight is priced.

5 costing issues
  • 10X Sugar: no active USD purchase price with a convertible package size
  • Almond Flour: no active USD purchase price with a convertible package size
  • Egg Whites: no active USD purchase price with a convertible package size
  • Water: no active USD purchase price with a convertible package size
  • Cream Of Tartar: no active USD purchase price with a convertible package size

Nutrition label

Complete the items below to generate a final label.

!
Serving sizeAdd servings in edit mode.
Ingredient nutritional data3 of 7 connected
!10X SugarAdd nutritional data419 g›✓Granulated SugarSugars, granulated419 g›!Almond FlourAdd nutritional data357 g›✓Egg WhitesEgg, white, raw, fresh153 g›✓Egg WhitesEgg, white, raw, fresh153 g›!WaterAdd nutritional data96 g›!Cream Of TartarAdd nutritional data2.5 g›

Nutrition Facts

Serving size100 g

Amount per serving

Calories120

% Daily Value*

Total Fat 0g
0%
Saturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 35mg
1%
Total Carbohydrate 28g
10%
Dietary Fiber 0g
0%
Total Sugars 0g
Protein 2g

* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. A 2,000 calorie diet is used for general nutrition advice.

Draft calculation · 45% mapped. Scaled batch: 1772 kcal. Nutrition and allergen analysis must be professionally verified before regulatory use.

Additional details

  • Do not open the oven door during the baking process. Total baking time will be determined based on the size of the macaron and calibration of the oven.