Save Money and Get Better Results
Making your own almond flour for baking macarons can be one of the best ways to save money and get consistent results when making this sweet treat. Commercially produced almond flour are made for a variety of uses like tarts, breads and cookies. Almond flour for use in baking macarons should ideally be less oily but the grinding up of almonds into a fine flour can sometimes release these oils, making the flour less desirable for macarons. Making almond flour at home is a good way to control the results and it can be considerably cost savings too. Here is a guide on how to make your own homemade almond flour for baking macarons.
Please note, this post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.
Almond Flour Vs. Almond Meal Vs. Blanched
Almond flour is one of the main ingredients in macarons. Anytime you read a macaron recipe, you will see that almond flour or almond meal will be required. The two are commonly used interchangeably. However, you still need to judge for yourself which one its referring to in context of the particular recipe you are using since almond flour can also mean a more finer ground almond vs. a coarser almond meal (used for breading). There are also blanched and non-blanched almond flours/meals. Blanched almonds basically mean that the brown skin has been removed.
For making macarons, you always want to use blanched almond flour. When I first started making macarons, I found myself driving all around the city to find almond flour available only in specialty stores. On the other hand, blanched almonds in its raw form was available in almost every common grocery store. Being that I love convenience and did not prefer to visit a specialty store to get almond flour every time I wanted to bake these babies, I decided to try making my own almond flour. I found it to be quite easy and could be considerably cost saving too. But the best part about making your own almond flour is the consistent quality of your almond flour. There have been some almond flour that I’ve used before which were extremely oily and caused my macarons to become blotchy or “sweaty”. I highly recommend making your own macaron flour to save money and achieve better results.
There’s a video after the instructions below. I hope all of it helps you in your macaron making journey.
XOXO,
Mimi
Step-By-Step
Place the blanched almonds into the food processor along with the powdered sugar.
Start pulsing, stopping intermittently to bring up the sugar that have sunken to the bottom with a spoon.
Sift the mixture into a big bowl with an open faced sifter or fine strainer.
Discard the big almond pieces that cannot be sifted.
Weigh out the amount of discarded amount.
Take some fresh almonds to compensate for the discarded amounts and pulse it again along with some of the sifted mixture.
Pulse again.
Sift. The almond flour is now ready to use.
How to Make Almond Flour
Use blanched almonds to make your own homemade almond flour for baking macarons to save money and get more consistent results.
Materials
- Blanched Almonds
- Icing Sugar/Powdered Sugar
Tools
- Digital scale
- Sifter
- Food processor
- 2 Big mixing bowls
Instructions
- Weigh out the amount of blanched almonds and powdered sugar you will need in your recipe. (In my Best Macaron Recipe, that is equal to 65 grams almonds and 65 grams powdered sugar.)
- Place the almonds into the food processor along with some of the powdered sugar. Start pulsing, stopping intermittently to bring up the sugar that have sunken to the bottom with a spoon. DO NOT grind almonds by itself without the sugar. Without it, your almonds will become too oily and turn into almond butter.
- Sift the mixture into a big bowl and discard the big pieces that cannot be sifted.
- Weigh out the amount of discarded amount. Take some fresh almonds to compensate for the discarded amounts and pulse it again along with some of the sifted mixture. (We need the icing sugar in the mixture to prevent the oils from coming out of the almonds.)
- Pulse the almonds again & sift. The almond flour is now ready to use.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Anthony's Almond Flour Blanched, 2lb, Batch Tested Gluten Free, Non GMO, Vegan, Keto Friendly -
C&h Powdered Sugar 4 Lbs (1) -
Braun MQ777 Multiquick 7 Hand Blender, Black -
Cuisinart CTG-00-SMB Stainless Steel Mixing Bowls with Lids, Set of 3 - Cuisinart CTG-00-3MS Set of 3 Fine Mesh Stainless Steel Strainers
- Digital Scale
Weigh Out a Little More Almond than What the Recipe Calls For
Another tip is to weigh out a bit more almonds that what the recipe calls for. I have a pretty reliable food processor from Braun that grinds almonds to a pretty fine consistency. I find that I usually discard about 10 grams (from a total of 60 grams) of almonds that cannot be sifted so I compensate for that by weighing out an extra 10 grams of blanched almonds for grinding. You may need to adjust this amount depending on your own situation.
“My almonds feel wet and clumpy! Why?”
Grinding the almonds by itself without the powdered sugar will release the oil inside the nut and soon you will find that your almonds have become almond butter! So don’t forget to grind your almonds with the powdered sugar that’s needed in the recipe
“Should I double sift my almond flour?”
I usually only sift mine once. It’s so tedious that I don’t have the patience for any more than that and my macaron shells never turn out bumpy. If your sifter is fine enough and you seem to be getting good results from one sift, then by all means, save your time and your energy!
I use an open faced sifter or a fine mesh strainer like this one. These types of sifters make it so much easier to use a spoon to push the almond mixture through the mesh. I find the sifters with a lever very clumsy for use with almonds. The almonds that are not finely ground tend to clog up those systems and it’s hard to extract afterwards.
Where to buy almonds and almond flour in Vancouver? (list compiled in 2015)
Here is a list of the places that I know of for buying almonds and almond flour. It’s not exhaustive so if you happen to know of any other places, please drop me a note below. By far the lowest price I’ve found for almond flour is at Costco and the lowest price for slivered/whole almonds is at Superstore. For those who do not have those stores in their city, try Amazon, I looked around at many brands and this one seems to have a lot of positive reviews, even from macaron makers.
Almond Flour Prices
1340 E Hastings St, Vancouver, BC V5L 1S3 (604) 253-3022
Blanched Almond Prices
Cote D’Azur Skinless Sliced Almonds $5.59/300G = $2/100 grams
Cote D’Azur Slivered Blanched Almonds $6.99/250G = $2.80/100 grams
– Costco – Golden Boy Sliced Almonds $13.99/1.2 kg = $1.16/100 grams
– T&T supermarket – bulk section
– Whole Foods – bulk section
Drop me a note if you have any other sources for almonds or almond flour in Vancouver. Let’s talk baking 🙂
XOXO,
Mimi
This post was originally published on October 1st, 2014
Ashley says
So I haven’t officially made this recipe yet, but I am curious… Since this recipe calls for powdered sugar, when I make macarons, do I subtract sugar out of the recipe or do I use it as I would any other almond flour?
Mimi says
Hi Ashley,
When making my recipe, you don’t need to add any additional ingredients. Basically this tutorial is just teaching you to grind the almonds with the powdered sugar in your recipe. If you’re using my recipe and you’re making this flour, you only need to add the rest of the ingredients. Leave out the powdered sugar and almonds. XOXO,
Mimi
Anna Thomas says
Hi Mimi,
Almond flour is getting too expensive for me so i wanted to make some. can I make this ahead of time and store in the refrigerator for later use? if yes, how long does it last?
thanks so much!
Mimi says
Yes, you can store it in the fridge for later use. It can last as long as your almonds best before date.
XOXO,
Mimi
Liz says
I just tried to make almond flour and it turned into paste. I tried in the vita mix and food processor and both ways resulted in an oily paste instead of flour. Please help me – ugh !!!
Mimi says
Hi Liz,
If you put the powdered sugar in at the same time, this should mitigate this. As well, your processors might be too strong.Perhaps you might need to just do a few quick pulses at a time and see how it goes. Sift what you have to make the mixture finer without pulsing too many times, that causes the oils to come out.