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Which macaron recipe is most reliable? Sugar Bean vs Mimi vs Pies & Tacos (comparison)
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Which macaron recipe is most reliable? Sugar Bean vs Mimi vs Pies & Tacos (comparison)


I’ve tried all three of these popular macaron recipes, with varying degrees of success. Some batches (of each!) turned out absolutely perfect, and others were, of course, epic failures. I know macaron success has much more to do with technique than the recipe itself, but for such a precise little cookie, I’m always surprised by how much variability there can be even within these widely trusted formulas.

Here are three very popular recipes, all scaled to 100g egg whites for the easiest comparison:

1.  Sugar Bean

100 EW / 94 sugar / 119 AF / 106 PS

2.  Indulge with Mimi

100 EW / 90 sugar / 130 AF / 130 PS

3.  Pies and Tacos

100 EW / 100 sugar / 105 AF / 105 PS

Which of these have you all had the most consistent success with? I want to lock in one recipe and stick with it, but I’m really intrigued by how these different ingredient ratios influence the final shell and overall reliability.

Note: Mimi uses the French method, while Sugar Bean and Pies & Tacos use Swiss, which is my personal preference.

by waltersdogmom

7 Comments

  1. kwcookiesmissouri

    My first recipe I used was from preppy kitchen. It was pretty foolproof and easy to follow for me!

  2. winnpinn

    I don’t know why I have no luck using Preppy Kitchen or Mimi’s. The batter always gets too thick and seizes when I try to incorporate, sort of like it’s drying out when I mix it. I’ve had luck with other recipes, but no matter how many times I try these two, I have to trash them. I even tried to add a little egg white when mixing to give it more moisture.

  3. aslanfollowr

    I use Pies and Tacos, though I’ve tweaked it slightly for my own preferences.

    Which picture belongs to which recipe?

  4. norajeans

    I used Mimi’s but mostly because I don’t have a stand mixer and it was easier to not have to deal with sugar. With practice I got pretty consistent results

  5. cheetahprintshoes

    Love pies and tacos because it’s so easy to scale! I start with egg whites (I always use 3 eggs which can net between 92 and 106 grans of egg white) and adjust everything else from there.

  6. pastrychefnm

    I love Sugar Beans – her formulas have evolved over time, so I use the newer formulas given on YouTube…her macaronage on the mixer is awesome and I use the “Oven Dry” which works perfect. I live at high altitude but still bake at her temperature but need a little more time in the oven.