Quantity calculator
How much aquafaba for macarons? Quantity calculator
A macaron shell forgives very little, so the batch should be right before the whisk starts. Tell the calculator how many macarons you need and it gives you the aquafaba, the caster sugar, the almond flour and the icing sugar for the run, in liquid or in powder with its water, from the VERY AQUAFABA recipe. Updated: .
Work out your batch
Your quantities
| VERY AQUAFABA liquid | 120g |
|---|---|
| VERY AQUAFABA powder | 8g |
| Water for the powder | 120ml |
| Sugar per batch | 150g |
| Almond flour per batch | 150g |
| Icing sugar per batch | 150g |
| Egg whites replaced | 4 |
| Makes about | about 40 filled macarons |
| Batches of the recipe | 1 |
Unchanged whatever the batch size
Times, temperatures and equipment do not scale with the ingredients.
| Resting before baking | 30 to 60 min |
|---|---|
| Baking temperature | 130 °C |
| Baking time | 16 to 18 min |
| Maturing, refrigerated | 24 h |
| Consistency check, industrial batches (refractometer) | 2 to 4 °Brix |
Source: VERY AQUAFABA, Macarons with Aquafaba (September 2026)
What changes with a bigger batch, and what doesn't
Aquafaba, the caster sugar, the almond flour, the icing sugar, powder and water scale in a straight line. Made-up powder is chilled before you whip, whatever the batch. The times and the temperature do not scale.
- Resting: the piped rounds rest at room temperature until a dry skin forms, 30 to 60 minutes depending on humidity, whatever the batch.
- Baking: 130 °C, fan off, for 16 to 18 minutes per tray. More macarons mean more trays.
- Maturing: paired and filled shells rest 24 hours in the fridge before serving.
Running industrial batches? Check each lot with a refractometer against the supplier specification of 2 to 4 °Brix, for shells that match from run to run.
How many macarons will you get from a pack?
Knowing your batches a week, here is what each pack is worth.
| Pack | Batches | Macarons, about |
|---|---|---|
| 1L Tetrapak of liquid | 8 | 320 |
| 10L bag-in-box of liquid | 83 | 3,320 |
| 200g pouch of powder | 25 | 1,000 |
| 3kg pouch of powder | 375 | 15,000 |
Whether to buy liquid or powder depends on how often you pipe: an opened liquid pack lasts 3 to 4 days in the fridge, an opened pouch waits for the next order. The macaron guide settles it.
Example: preparing 200 macarons for a wedding
Say a wedding order comes in for 200 filled macarons. That is 5 batches of the recipe, and here is what it comes to:
- Liquid: 600g of VERY AQUAFABA, 750g of caster sugar, 750g of almond flour and 750g of icing sugar, replacing 20 egg whites.
- Powder: 40g of powder made up with 600 ml of water, then the same sugars and flour.
- Planning: the shells are baked 16 to 18 minutes per tray at 130 °C, then paired, filled and matured 24 hours before the day.
Sift and line the trays first, whip last: the foam has to survive the fold and the rest, so it must not stand while the dry mix is prepared.
Where to buy VERY AQUAFABA
Professional enquiries: Discuss your production needs
General enquiries: Get in touch
