Macaron Flour: How to Pick and Use the Right Flour for Perfect Macarons

If you’ve ever tried to make French macarons and ended up with flat, cracked shells, the problem is probably the flour. Macarons need a very fine, low‑protein flour that lets the egg whites hold their structure while the shells dry out just right. In this guide we’ll show you which flours work, how to measure them, and a few tricks to keep your shells light and glossy.

Which Flour Is Best for Macarons?

The classic choice is almond flour (also called almond meal). It’s low in gluten, has a mild nutty flavor, and creates that delicate texture we love. Look for a finely ground, blanched almond flour – the coarser the grind, the more likely you’ll get uneven shells.

If you need a gluten‑free or cheaper option, you can blend almond flour with a bit of rice flour or cornstarch. A common ratio is 80% almond flour to 20% rice flour. This mix still gives you the right moisture balance while cutting costs.

Never use regular all‑purpose flour for macarons. Its higher protein content makes the batter too dense and prevents the shells from forming the signature ‘foot’ at the base.

How to Measure and Prepare Your Flour

Weight is king. A kitchen scale gives you consistent results. For most recipes, you’ll need around 100 g of almond flour for a batch of 12‑15 macarons. If you’re using a blend, weigh each component separately, then mix.

Before you add the flour to your meringue, sift it at least twice. This removes any lumps and adds air, which helps the shells rise evenly. If you notice a gritty texture after sifting, give it another quick sift – it pays off.

After sifting, let the flour sit for a minute. This allows any remaining moisture to evaporate, which reduces the chance of soggy shells.

When you fold the flour into the whipped egg whites, use a gentle ‘macaronage’ technique. The batter should flow like thick lava – thick enough to hold its shape on the piping bag, but thin enough to spread a little on the parchment.

Test the consistency by lifting the mixing spoon. If the batter falls in a slow ribbon and merges back over a few seconds, you’re good. Over‑mixing will make the shells flat; under‑mixing will give you cracked tops.

Once piped, let the shells rest at room temperature until a skin forms. You can tell they’re ready when you lightly touch the surface and it doesn’t stick. This usually takes 30‑60 minutes, depending on humidity.

Bake at a moderate temperature, around 150‑160 °C (300‑320 °F), for 12‑15 minutes. Opening the oven early can cause the shells to collapse. When they’re done, they’ll lift easily off the parchment and have a smooth, matte top.

Finally, let the cooled shells sit for a few hours before sandwiching with filling. This lets the interior soften just enough for that perfect bite.

With the right flour, accurate measuring, and careful folding, you’ll get crisp, elegant macarons every time. Experiment with a touch of rice flour or cornstarch if you need a gluten‑free version, but keep the almond base as your anchor. Happy baking!