Výpočet Macaron Ratio

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Macaron Ratio Calculator

Precise French and Italian macaron ingredient ratios scaled to your batch size.

1x = ~12 macarons, 2x = ~24 macarons, etc.

French Macaron Recipe

Almond flour (superfine)100g
Powdered sugar200g
Egg whites (room temp)100g (~3 large)
Granulated sugar (for meringue)50g
Approximate yield~12 shells (6 sandwiches)

French Method Steps

  1. 1. Sift almond flour and powdered sugar together twice. Discard large pieces.
  2. 2. Whip egg whites to soft peaks, gradually add granulated sugar. Whip to stiff, glossy peaks.
  3. 3. Fold dry ingredients into meringue in 2 additions. Deflate batter to correct consistency.
  4. 4. Pipe 1.5 inch circles onto parchment-lined sheets.
  5. 5. Rest until dry skin forms (30-60 min). Bake at 300°F / 150°C for 14-16 min.

Tips

  • Aged egg whites (separated 24-48 hrs in fridge) whip more stable
  • Fold batter until it flows like lava — a ribbon should dissolve in 10 seconds
  • Rest piped shells 30-60 min until a dry skin forms before baking
  • Bake at 300°F (150°C) for 14-16 minutes
  • Let shells mature in fridge with filling for 24 hrs before serving

Tool Information

Category
🍳 Cooking & Food
Type
Processed in browser
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