Best Flour for Macarons – Choose the Right Powder for Perfect Shells

If you’ve ever tried a macaron that cracked or felt gummy, the flour is probably to blame. The right flour makes the shells smooth, lifts them in the oven, and keeps the bite light. Below you’ll get the basics of almond flour, when to add cake flour, and how to handle gluten‑free options.

Why almond flour is the go‑to base

Almond flour is the classic choice because it’s low in gluten and high in moisture. Those fine particles create the smooth surface that cracks just enough to form the signature “feet.” When you buy almond flour, look for a finely ground, blanched version – the kind you’d use for marzipan. Anything coarser will give you a gritty texture and uneven rise.

Before you mix, sift the almond flour at least twice. Sifting removes larger bits and aerates the powder, which helps the batter spread evenly. A quick tip: combine the sifted almond flour with the powdered sugar in the same bowl so you don’t over‑mix later.

Can you mix cake flour or use gluten‑free blends?

Many bakers add a small amount of cake flour (about 10‑15% of the total flour weight) to boost structure. Cake flour has a lower protein level than all‑purpose flour, so it won’t make the macarons tough. The blend still keeps the delicate feel but gives a little more stability during the bake.

If you’re avoiding nuts, a gluten‑free blend that mimics almond flour works too. Look for mixes that contain rice flour, tapioca starch, and a touch of cornstarch. These combos need a bit more moisture, so you may have to add an extra teaspoon of fine sugar or a splash of milk to the batter.

Whichever flour you pick, remember the "macaronage" step. Over‑mixing will thicken the batter, resulting in flat shells. Under‑mixing leaves it runny, causing cracks that spread beyond the feet. Scrape the bowl, lift the spatula, and fold until the batter flows like lava – thick enough to hold a ribbon when lifted, but still smooth.

Storage matters as well. Keep almond flour sealed in the fridge or freezer; it stays fresh longer and retains its fine texture. Cake flour should stay in a cool, dry place. If you notice any clumping, give the flour a quick whisk before measuring.

Finally, test a single macaron before baking a whole batch. A small tray lets you see how the flour reacts in your oven. If the shells rise too fast, lower the oven temperature by 10°C. If they stay flat, increase the temperature slightly or add a pinch more cake flour.

With these simple flour tips, you’ll get smoother shells, better feet, and fewer cracked macarons. The key is choosing a fine almond flour, sifting well, and adjusting with a bit of cake flour or a gluten‑free blend when needed. Happy baking, and enjoy the perfect bite of your next macaron batch!