Snacks · Nutrition facts

36 French Macarons

314 kcal per 100 g, with 8.6 g protein, 40 g carbs and 14.3 g fat. Full micronutrients and serving info below.

Serving: 2 piece (35 g)
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36 French MacaronsNutri-Score CCompare
Amount

Showing values for 100 g

314 kcal
Calories
16% of a 2000 kcal day
8.6 g
Protein
11% of calories
40 g
Carbs
50% of calories
14.3 g
Fat
39% of calories
Macro split
Protein 11%Carbs 50%Fat 39%

Nutrition facts

per 100 g
Fiber2.9g10% DV
Sugar37.1g
Saturated fat5.7g29% DV
Cholesterol14.3mg5% DV
Sodium42.9mg2% DV
Potassium142.9mg3% DV
Calcium57.1mg4% DV
Iron1.4mg8% DV

% DV = share of the FDA daily value for the selected amount.

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 0810732021149 · Data last verified:

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Common questions

How many calories are in 36 French Macarons?

36 French Macarons by Tipiak has 314 kcal per 100 g. One serving (35 g) is about 110 kcal.

How much protein is in 36 French Macarons?

36 French Macarons contains 8.6 g of protein per 100 g — about 3 g per 35 g serving.

Is 36 French Macarons high in sugar?

Yes — 37.1 g of sugar per 100 g, roughly 9 teaspoons. Sugar makes up 93% of its carbohydrates.

Is 36 French Macarons high in saturated fat?

It has 5.7 g of saturated fat per 100 g — 29% of the daily value, which counts as high.

Is 36 French Macarons low in sodium?

Yes — just 42.9 mg per 100 g (2% of the daily value), which qualifies as low sodium.

Why does 36 French Macarons have a Nutri-Score of C?

Nutri-Score weighs negatives (calories, sugar, saturated fat, sodium) against positives (fiber, protein) per 100 g. Points against come from sugar (37.1 g), saturated fat (5.7 g); points in favor come from protein (8.6 g). Overall that places it in band C.

How much 36 French Macarons is 100 calories?

About 32 g of 36 French Macarons equals 100 kcal. It is energy-dense, so small amounts add up quickly.

Is 36 French Macarons a good source of iron?

It is a moderate source: 1.4 mg per 100 g, about 8% of the daily value. A 200 g portion covers roughly 16%.

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