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”.
There’s a video after the instructions below. I hope all of it helps you in your macaron making journey.
Alternative Tip: 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 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!
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.
❤ Almond Flour ❤
– Gourmet Warehouse $6.99/200 grams = $3.50/100 grams
1340 E Hastings St, Vancouver, BC V5L 1S3 (604) 253-3022
– Superstore – Bob’s Red Mill $15.99/453 grams = $3.53/100 grams
– Whole Foods – Bob’s Red Mill $12.99/453 grams = $2.87/100 grams
– Costco – Sunblest Almond Flour $21.99 = $1.62/100 grams
❤ Blanched Almonds ❤
– Superstore – blanched slivered almonds in the bulk section sold at $2.79/100 grams
– Superstore – No Name blanched sliced almonds $12.82 for 1 kg = $1.29/100 grams
– Superstore – No Name Blanched slivered almonds $7.97 for 400 grams = $1.99/100 grams
– Gourmet Warehouse
- Cote D’Azur Skinless Sliced Almonds $4.39/200G = $2.20/100 grams
- 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
(updated Dec 2014: I have not been able to find this product again after many attempts in the last part of the year)
– 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 🙂
Other Macaron Posts You Might Like
March 5th, 2018
September 2nd, 2016