Calories in Macaron: Nutritional facts for Macaron Types

A 100g (3.53oz) serving of French macarons contains 378 calories. A 100g (3.53oz) serving of chocolate macarons contains 411 calories.

Standard French macarons contain 3780 calories per 1kg (2.2lbs). Chocolate macarons contain 4110 calories per 1kg (2.2lbs).

One medium standard French macaron (25g or 0.88oz) contains 94 calories. One medium chocolate macaron (25g or 0.88oz) contains 103 calories. 

The calories for a mini French macaron (10g or 0.35oz) are 38 calories. A mini chocolate macaron (10g or 0.35oz) contains 41 calories.

Components of macarons offer minor nutritional contributions such as the ones detailed below:

• Source of Protein: Egg whites, a key ingredient in macaron shells, provide high-quality protein necessary for tissue repair and muscle maintenance. Almond flour also contributes some protein. (Phillips, S. M., 2016. The impact of protein quality on the promotion of resistance exercise-induced changes in muscle mass).
• Contains Healthy Fats and Fiber (from Almonds): Almond flour, the base of macaron shells, contains monounsaturated fats, which are beneficial for heart health, and dietary fiber, which aids digestion. (Chen, C. Y. O., et al., 2016. Dose response effect of almonds on vascular function, lipids, and glucose in overweight and obese adults).
• Source of Minerals (from Almonds): Almonds provide minerals like magnesium, important for muscle and nerve function, and manganese, involved in bone formation and metabolism. (USDA FoodData Central, Almonds, accessed 2025).

Macarons have several nutritional drawbacks because of high sugar and fat content, as shown below:

• High in Added Sugars: Macarons contain amounts of refined sugars (granulated and powdered) in both the shells and fillings. Excessive sugar intake is linked to weight gain, increased risk of type 2 diabetes, and heart disease. Healthier dessert alternatives include fresh fruit with yogurt or a small piece of dark chocolate. (Malik, V. S., et al., 2010. Sugar-Sweetened Beverages and Risk of Metabolic Syndrome and Type 2 Diabetes: A meta-analysis).
• High in Calories and Fat (especially Saturated Fat): Fillings like buttercream and ganache contribute to the calorie and fat content, often including saturated fats. High intake of calories and saturated fat can lead to weight gain and negatively impact cholesterol levels. Portion control is crucial; limiting intake to one macaron occasionally is advisable based on general dietary guidelines for treats. (Siri-Tarino, P. W., et al., 2010. Meta-analysis of prospective cohort studies evaluating the association of saturated fat with cardiovascular disease).
• Low in Essential Nutrients: Beyond the minor contributions from almonds and eggs, macarons offer very little in terms of essential vitamins, minerals, and fiber relative to their calorie content, making them nutrient-poor. (Drewnowski, A., 2005. Concept of a nutritious food: toward a nutrient density score).
• Contain Food Dyes: Brightly colored macarons use artificial food dyes, which some individuals may be sensitive to, and whose long-term health effects are debated. (Arnold, L. E., et al., 2012. Artificial food colors and attention-deficit/hyperactivity symptoms: conclusions to dye for).

No, macarons are not considered healthy when consumed regularly or in large quantities. The high content of added sugars and fats, particularly saturated fats in many fillings, contributes to daily calorie intake without providing essential nutrients like vitamins or comprehensive minerals. Excessive consumption of such high-sugar, high-fat foods is linked to adverse health outcomes, including potential negative impacts on heart health due to saturated fat and sugar, poor digestive health related to high sugar disrupting gut microbiota balance, potential contribution to liver strain (NAFLD) from excess fructose metabolism over time, and negative long-term effects on brain health associated with high-sugar diets (Malik, V. S., Hu, F. B., 2019. Sugar-sweetened beverages and cardiometabolic health: An update of the evidence), and while components like almond flour offer trace amounts of fiber, healthy fats, and minerals, and egg whites provide protein, these benefits are minimal within the context of a typical macaron and do not outweigh the drawbacks associated with their high sugar and calorie density for overall health maintenance. 

Macarons are not recommended for daily consumption. The Dietary Guidelines for Americans suggest limiting added sugars to <10% of total daily calories. The American Heart Association (AHA) recommends <24 grams, which is 6 teaspoons of added sugar per day for most women and 36 grams, which is 9 teaspoons per day for most men. A single medium macaron (25g) contains 12-13g of sugar, meaning just one or two macarons can contribute towards, or even exceed, these daily limits. 

Consuming macarons daily, especially in quantities greater than one small or medium piece, is discouraged due to their high sugar and calorie content relative to their nutritional value. Regularly exceeding daily recommended limits for added sugars and discretionary calories by consuming multiple macarons can contribute to weight gain, increase the risk of developing chronic health conditions like type 2 diabetes and heart disease, and displace more nutrient-dense foods from the diet. 

The calorie content of macarons is based on the ingredients used in the filling and any additions to the shells, such as nuts or cocoa powder. Fillings like rich chocolate ganache, nut pastes (like pistachio), and dense caramel tend to increase the calorie count due to higher fat and sugar content compared to lighter buttercream or fruit-based fillings. Flavors like Chocolate, Pistachio, and Salted Caramel rank among the highest in calories, reaching 115-120 calories per medium macaron. Fruit-flavored macarons, especially those using jam or a lighter fruit-infused buttercream like Raspberry or Lemon, are on the lower end of the calorie spectrum, falling below 95 calories per medium macaron. The standard Vanilla macaron serves as a useful baseline, ranging from 90-100 calories.

Macarons are exclusively sweet confections and are not used in main dishes in any traditional or established cuisine. The composition, which is almond meringue, sweet fillings is incompatible with main course profiles.

The origin of the macaron traces back to Italy, where the term "maccherone" referred to a type of paste made with almonds. Early forms of almond meringue cookies arrived in France as early as the 8th century or, more popularly cited, with Catherine de' Medici's Italian pastry chefs whom she brought to the French court upon her marriage to Henry II in 1533. These early macarons were simple, rustic cookies made from almond powder, sugar, and egg whites, just the shell, without filling. Different regions in France developed their own variations, such as the Macaron de Nancy. The macaron as it is widely known today, two meringue shells sandwiched together with a flavorful filling like ganache, buttercream, or jam, is a much later Parisian innovation. Louis-Ernest Ladurée's grandson, Pierre Desfontaines, is credited with the idea of joining two shells with a filling in the early 20th century at the famed Ladurée pâtisserie in Paris.