Selling and marketing
Food Menu Template Macarons: 5 Sections and a Price Check
A macaron menu template that prices your work and lists flavors that sell.
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What to remember
- Cost the whole batch, not just the almond flour.
- Add your time before you add profit.
- List flavors in sets of three or four.
- Check the price against what your market already pays.
Your macaron menu is how customers see what you sell and decide to order. A good template shows your flavors, your prices, and how to buy. This guide walks through each section you need. For a broader look at pricing, see the home bakery kitchen menu price guide.
Work out the cost of one batch
Start with the cost of a full batch. This includes every ingredient, the power for your oven, and the packaging for the finished macarons. Do not price from almond flour alone.
Add up the batch
List every ingredient cost for one batch. Include almond flour, sugar, egg whites, food coloring, and filling. Add the cost of boxes, inserts, and labels.
Divide by the count
Take the total batch cost and divide by the number of macarons it makes. This is your raw cost per macaron.
Add your labor
Decide a fair hourly rate for your work. Calculate how many hours one batch takes, from mixing to piping to filling. Add this labor cost to the batch total.
Add a margin
Add a percentage for profit and business costs. This margin covers your time, kitchen wear, and unexpected expenses.
A worked example with real numbers
Here is a detailed example for a batch of 50 macarons. Ingredients cost $12.50. Packaging for a box of six costs $1.20 per box, so eight boxes total $9.60. Labor at $20 per hour for 3 hours is $60. Overhead for kitchen utilities, equipment depreciation, and business fees is estimated at 15% of the combined ingredient and packaging cost, which is $3.32. The total cost is $12.50 + $9.60 + $60 + $3.32 = $85.42. The cost per macaron is $85.42 / 50 = $1.71. A retail price of $3.00 per macaron yields a margin of $1.29 per macaron after all costs.
Five sections for your macaron menu
Your menu needs clear sections. Customers should see flavors, prices, and how to order without confusion.
Flavor list
Group flavors in sets of three or four. List classic flavors like vanilla, chocolate, and raspberry first. Add one seasonal or special flavor.
Price and size
Show price per macaron and price per box. A common box size is six. Be clear if prices change for custom orders.
Order details
State your order deadline, like 48 hours notice. List your pickup or delivery days. Mention any deposit required.
Allergens and notes
List that macarons contain almonds and may contain other nuts. State if they are made in a home kitchen.
How to order
Give a clear call to action. ‘Message me on Instagram’ or ‘Click here to order.’
How to structure your flavor descriptions
A simple name like ‘vanilla’ is not enough. Describe the filling and any unique twist. For example, ‘Madagascar Vanilla Bean’ tells a story. ‘Salted Caramel with Dark Chocolate Ganache’ suggests luxury. Keep each description to one line. This helps customers imagine the taste and justifies your price.
Group these described flavors into your sets. A ‘Classics’ set might include vanilla, chocolate, and raspberry. A ‘Seasonal Specials’ set could feature pumpkin spice or peppermint. This structure guides the customer’s eye and simplifies their choice.
Setting prices for different box sizes
Most customers buy a standard box, but some want more. Offer a small, medium, and large option. A box of six is standard. A box of twelve should cost less per macaron, but not so little that you lose your margin. A box of twenty-four is for events.
Display these prices in a simple table on your menu. Show the price per box and the price per macaron within that box. This transparency builds trust. It also encourages upselling to a larger size.
Managing custom order requests
Custom colors, logos, or rare flavors disrupt your workflow. Your menu must state how you handle them. Require a longer lead time, like one week. Charge a premium fee or a non-refundable deposit. Specify any limitations, such as ‘custom colors subject to availability.’
Place this policy in its own section, not buried in notes. Call it ‘Custom Orders’ or ‘Special Requests.’ This manages customer expectations and protects your schedule and margin.
Mistakes that cost you money
Check these points before you print your menu or post it online. They are common oversights.
Forgetting packaging cost
The fancy box and insert can cost more than the macarons inside. Add it to your batch cost.
Undercounting your time
Piping and filling take longer than you think. Time yourself for one full batch, including cleanup.
Missing the market price
Check what other local bakers charge for a box of six. Your price must be in that range to sell.
Vague order instructions
If you say ‘contact me,’ some people will not. Say ‘Text 555-1234’ or ‘DM on Instagram.’
For more ideas on what to list, see macaron menu ideas.
Tools that build the menu for you
You can build a menu in a document, or use a tool made for home bakers. The right tool saves hours of math and formatting.
Brevl is one flat $20 a month with no cut of your sales. It works on a computer and on a phone. You take card payments through your own Stripe or Square account, plus Venmo, Cash App, Zelle, and cash. It includes a 14 day free trial. Explore more guides on selling from home.
Try the free bake pricing calculator
Free, no signup.
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Common questions
Should I price by the macaron or the box?
Price by the box for your menu. Customers buy boxes, not single macarons. Show the price for a box of six or twelve. You can list the per-macaron cost in your calculations.
How many flavors should I list?
List eight to twelve flavors total. Group them into sets of three or four on your menu. This helps customers choose without feeling overwhelmed by too many options.
What is a fair hourly rate for my labor?
Start with a rate you would be happy to earn for skilled work, like $20 to $30 per hour. Time yourself making a full batch, including cleanup. Add this cost to your batch total before calculating profit.
How do I handle custom orders on my menu?
State that custom colors or flavors may cost more. Require a deposit for large or custom orders. Set a clear deadline, like one week notice for custom requests.
General information, not legal or tax advice.