Use blanched almonds to make your own homemade almond flour for baking macarons to save money and get more consistent results.
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. A good finely ground almond flour is one of my top tips for baking round and smooth macarons. 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.
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.
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
Homemade Almond Flour for Macarons
Use blanched almonds to make your own homemade almond flour for baking macarons to save money and get more consistent results.
Ingredients
For Almond Flour
- 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.
-
Organic Blanched Sliced Almonds, 12 Ounces - Non-GMO, Raw, Unpasteurized, Unsalted, Keto, Paleo, Kosher, Bulk, High in Protein, Dietary Fiber, Vitamin E, Copper, Manganese, Magnesium, and Riboflavin -
C&h Powdered Sugar 4 Lbs (1) -
Cuisinart CTG-00-3MS Set of 3 Fine Mesh Stainless Steel Strainers -
Braun MQ777 Multiquick 7 Hand Blender, Black
This post was originally published on October 1st, 2014
Gee says
Hi! Just wondering if you ever “dry” the almond flour if its too oily. If so what did you do and how did it turn out? Please and thank you!
Mimi says
There is a troubleshooting guide on the blog that addresses spread out macarons and how to fix them 🙂
XOXO,
Mimi
Annudeep says
Does the amount of powdered sugar I'm suppose to use go to make the almond flour or do I place the powdered sugar and the almond flour I make into the recipe??
Mimi says
Just follow the instructions and use the same amount of almond flour and powdered sugar in my Best Macaron Recipe to make this almond flour. You don't need extra powered sugar on top of what the recipe calls for.
xoxo,
Mimi
Elny says
I have made macarons for the first time successfully, but failed after second and third time. My top macaron poros with small holes like moon surface but its flat not bumpy.
Im using Italian method this time and do macronage until it's corporated but I didn't do like what you did.. Pressing it to the bowl as the batter already runny.
How do you make the batter so thick like that? Do you put almonds and sugar more compare to white eggs?
I wonder if the white egg is the problem since it's already weeks on the fridge.
Pls help.. What did I do wrong?
The first time I success is using France method.
Thank you so much for your help.
Mimi says
Your ingredient composition is most likely not the problem. It sounds like there's something wrong with your meringue. Most likely it's underbeaten. It should be stiffer.
XOXO, Mimi
Arainna Forth says
Mimi,
Have you, or others that you know of tried making the flour with pistachios?? Before I get creative, I thought I'd ask! Thank you!!
Mimi says
Yes you can sub half the almond for pistachios:)
XOXO,
Mimi
Rainny Forth says
Can other nuts be ground into flour (pistachio?) to make macarons?
Mimi says
Pistachio can be subbed in for half the almond 🙂
XOXO,
Mimi
Rebecca Morales-David says
Can I just blits ground almonds with powdered sugar and get the same results? I cannot find almond flour anywhere local. I recently made a batch with normal ground almonds but the were definitely grainy!
Many thanks
Rebecca
Mimi says
Is the ground almonds already almond flour? I'm not quite understanding. Any type of blanched almond any size would do. XOXO, Mimi
Amy Nguyen says
Hi. Love your blog! If I use this almond flour recipe, do I add more powdered sugar for the macaron recipe? For example if I add the 65 grams of powdered sugar and 65 grams of blanched almond to make this almond flour, do I add another 65 grams of powdered sugar that is listed in your Best Macaron Recipe? Or is it mix the amount the amount of blanched almonds with the amount of powdered sugar in the macaron recipe so you don’t have to add it later? Sorry if my explanation is confusing. <3
Mimi says
You can go right ahead and use the 65 grams almonds and 65 icing sugar as per the recipe. Now, you just need the other ingredients. No need to add any extra icing sugar or almonds.
xoxo, Mimi
Melanie N says
Hi Mimi! Have you tried Kirkland brand of the blanched almond flour? I'm hoping its not too oily.
Mimi says
Hi Melanie,
I haven't used it unfortunately 🙁 I can't give you any insight into it. I have used a branded one (not Kirkland) from Costco a long time ago and it was fine. I have used Honeyville Almond Flour and found it too oily for macarons. Usually, the finer they claim the almonds are, the more oily it may be due to over grinding. If you buy a bag that is not super fine, you can always grind it one more time at home but with icing sugar together, that would prevent more oils from coming out.
xoxo,
Mimi
Grace Huang says
Do you think it's okay to mix castor sugar and almond flour to mix them in a blender since I often don't have access to powder sugar and I find I'm quite a bit lazy and don't want to stress the trouble of making powder sugar and then having to mix it to gather with the almond meal
Mimi says
Hi Grace, I'm not sure about that, I haven't tried it. One thing to note is that powdered sugar usually contains corn starch and it helps with the macarons. You might want to add a bit of it into your mix if you don't use conventional powdered sugar.
XO,
Mimi
Francesca Weiss says
Hi Mimi!
Your website and expertise is amazing and has been so helpful in my quest to master macarons! Thanks for sharing your knowledge!
Now that the fan girling has been gotten out of the way; I have some questions.
1) Can I make this in bulk, say with 650 grams of powdered sugar and 650 grams almonds (probably more like 715 grams to account for the almond lost in sifting), and keep it in my fridge for when I want to make macarons?
On the one hand, I'm really lazy and like to skip steps. But on the other, my instinct is that laziness and macarons are not compatible and this will just invite the finicky baking gods to strike me down for my hubris.
2) At the moment, my almond flour never seems to quite be fine enough. No matter how long I process it and sift it, it still comes out grainy. Any tips?
Mimi says
Hi Francesca,
Thank you so much for your lovely note.
1. I haven't kept pre-sifted almond flour and icing sugar in the fridge however, I have kept it at room temperature. I do worry about the icing sugar being in the fridge due to moisture issues.
2. Maybe your processor is not quite breaking down the almonds fine enough. You might have to investigate if it's a food processor problem or if you're sifter is letting too much of the big bits go through. My processor is pretty good and I find I do not need to sift afterwards. You can find it in my SHOP.
XOXO,
Mimi
Shelley says
I love your website! It has helped me and my sister make great macarons (still on its way to perfection though haha). And bonus, you’re Canadian!!! 🙂
I was wondering - how do you store the almond flour? I have read online that people store it in the fridge or freezer. Or is it better to leave it at room temperature in an air tight container? And if I do store it in the fridge or freezer, do I need to let the almond flour sit at room temperate for a certain amount of time before using?
Thank you!
Mimi says
Hi Shelley,
Thank you so much! Hello to another fellow Canadian 🙂
I store my almonds at room temperature in an air tight container. My climate here in Vancouver is pretty mild so even in the summer, I still store it at room temperature. Disclosure: I use them up very quickly. You can keep it in the fridge if you prefer, bring it back to room temperature before you use it.
XOXO,
Mimi