Macaron Ratio Calculator

Macaron baking is an art that requires precision in ingredient ratios. The Tant Pour Tant (TPT) ratio, also known as the weight-to-weight method, ensures that each ingredient contributes equally to the final product’s structure and flavor. This method involves measuring all ingredients by weight rather than volume, which helps maintain consistency across batches.

For macarons, the TPT ratio typically focuses on the balance between almond flour, sugar, and egg whites. The classic ratio is 1:1:1, where one part almond flour, one part sugar, and one part egg white are used. However, slight variations can be made to adjust for different textures or flavors.