Macaron Quantity: Figuring Out the Right Number for Your Bake

Ever wondered how many macarons you need for a birthday or a simple snack? The answer depends on your tray size, the recipe, and how big you pipe each shell. Below you’ll get a quick way to estimate the count, so you never end up with too few or too many.

Basic Yield and How to Calculate It

A standard French macaron recipe that uses 2 cups of almond flour and 1½ cups of powdered sugar usually makes about 24‑30 shells. That’s roughly one dozen per side of a standard 9‑inch half‑sheet pan. If you’re using a full‑size sheet (18 × 12 in), you can expect around 48‑60 macarons.

To get a more exact number, count how many shells fit in a single row on your parchment paper. Multiply that by the number of rows you can fit on the pan. For example, if you fit 12 shells per row and have 4 rows, you’ll get 48 macarons.

Scaling Up Without Losing Texture

Need more than one pan? Just multiply the ingredient amounts by the number of pans you plan to use. Keep an eye on the egg white ratio – a slight change can make the batter too runny or too stiff. If you double the recipe, use the same amount of powdered sugar and almond flour, but increase the egg whites by about 10‑15% to keep the batter glossy.

When you scale, pipe the same size circles. Bigger shells don’t mean more batter; they just change the look. Use a ½‑inch round tip for consistently sized shells, regardless of batch size.

Serving ideas help you decide the right quantity. A standard serving is 2‑3 macarons per person. So, for a party of 20, aim for 50‑60 macarons. Add a few extra for kids who love seconds.

If you’re making a gift box, think in sets of 6 or 12. A small box of 12 shells is a nice treat, while a larger box of 24 feels generous. Knowing the set size makes it easier to plan how many batches to bake.

Leftover macarons can be stored in an airtight container at room temperature for up to three days. For longer storage, freeze them in a single layer, then bag them. When you’re ready to eat, let them sit out for 15 minutes – they’ll be as soft as fresh‑baked.

One quick tip: if you’re new to scaling, start with a 1.5‑times recipe instead of a full double. It gives you a bigger batch without overwhelming the kitchen, and you can test the texture before going all‑in.

Finally, keep a simple calculator handy. Write down the base yield (e.g., 48 shells per full sheet), then divide your desired total by that number to know how many sheets you need. Add one extra sheet as a safety net, and you’re set.

With these basics, you’ll always know the right macaron quantity for any event, gift, or craving. Happy piping!