Tutorial: How to Make 1:24 Scale French Macarons
Although there are lots of tutorials for making 1:12 scale food out there (which I learn so much from!), half scale food can be somewhat different to work with. It's just so small! Given that I'm making a French patisserie, specifically Ladurée, which is known for its macarons, I needed to figure out a way to make some. There are some lovely molds out there for 1:12 scale macarons, but once I looked at the sizes, it seemed that my macarons needed to be about 2mm across to be a proper scale for a 1:24 shop. I have made quite a few so far, and I thought I'd share my method in case anyone else wanted to similarly strain their eyes.
- Polymer clay (I use Kato Polyclay)
- Straight pin
- Acetate sheet
- Craft knife or scalpel
- baking sheet
- aluminum foil
Here are the first four flavors stuck to an acetate sheet with museum wax. It's easier to work with than glue here because I can press the macarons into the wax to help them stay upright. Wish me luck making a few hundred more!