Why Do You Need Almond Flour For Macarons?

Almond flour is used to make macarons because it gives the macaron shells a smooth, velvety, chewy texture. When you bite into them, the texture of the almond flour makes it melt in your tongue. Almond flour and meringue work well together to create a smooth, thick macaron mixture that is perfect for piping.

Are macarons required to have almond flour?

One of the key components of macarons is almond flour. You will always see that almond flour or almond meal is necessary when reading a macaron recipe. Both terms are frequently interchanged. However, you must still determine which one is being discussed in the context of the specific recipe you are using because almond flour can also refer to an almond meal that is more finely ground than almond meal that is more coarse (used for breading). Almond flours and meals come in both blanched and unblanched varieties. Almonds that have been blanched have essentially had their brown skin removed.

You must always use blanched almond flour while preparing macarons. I had to drive all over the city when I first started creating macarons since almond flour was only sold in specialty shops. However, you could buy blanched almonds in their raw form in practically any grocery store. I chose to try producing my own almond flour because I value convenience and did not want to have to go to a specialty store each time I wanted to bake these babies. I thought it was really simple and could save a lot of money. However, the consistency in quality of your homemade almond flour is its best feature. I’ve used almond flour in the past, but some of it was really oily and made my macarons seem blotchy or “sweaty.” Making your own macaron flour is a great way to save money and get better results.

Following the below directions is a video. I sincerely hope that it all aids you in your macaron-making endeavors.

Can regular flour be substituted for almond flour while making macarons?

It will take much less time to macaronage the batter created with wheat flour than it would with the ordinary almond flour we typically use.

The batter will initially feel strange and stiff, making it difficult to fold, before abruptly becoming runny and thin. The macarons will turn out wrinkled, with the feet spread out, or extremely delicate on top, with the shell splitting easily even when you merely pick it up, therefore you must stop before this happens.

Before you get to the figure-8 stage, stop folding. You might not even believe the batter is finished folding at this point, but trust me, once you pipe the shells, they will spread out significantly and smooth out. The batter should be dropping from the spatula in pieces.

What can I use in macarons as an alternative to almond flour?

Therefore, while peanut, coconut, and sesame might make excellent choices for people who are aware of their particular allergies, they don’t offer a fix for all macaron cravings. Pumpkin seeds, however, present a tasteful remedy.

The U.S. National Library of Medicine claims that allergies to pumpkin seeds are uncommon (read summery of one study here). They are a safe and dependable replacement for nuts of any kind because they are botanically unrelated to them. Naturally, assuming the pumpkin seeds aren’t a product of a facility that also handles sesame or tree nuts.

Any macaron recipe can include pumpkin seeds in place of almonds or almond flour, always in a one-to-one ratio. Make your own pumpkin seed flour by processing the seeds in a food processor until they are fine if the recipe calls for almond flour.

Wheat Flour

Whole or refined wheat flour, which is typically and easily accessible, can be used in place of almond flour. This could make the food’s carbohydrate content higher. There will also be less flavor. Additionally, as almond flour is heavier than wheat flour, you might need to modify the amounts.

All-purpose Flour

All-purpose flour can be used in place of almond flour. To substitute 1 cup of almond flour for 1 cup of all-purpose (white) flour (1:1 substitution). However, the amount may change based on the recipe. If you’re using all-purpose flour instead of almond flour, you might need to lower the amount of egg or binding agent that’s called for.

Cashew Flour

In gluten-free baking, finely ground nut flours prepared from blanched nuts are frequently employed. Almond flour can be swapped out for cashew flour if you prefer the cashew flavor. It works well for sophisticated cakes, cookies, muffins, etc. Both sweet and savory baked items can use it nicely.

Macadamia Flour

Almonds have more carbohydrates than macadamia nuts. Compared to macadamia nuts, which have 13.82 g of carbohydrates per 100 g, blanched almonds have 18.67 g of carbohydrates. The Paleo diet (total elimination or dramatic reduction of cereal grains like wheat, corn, rice, barley, sorghum, oats, rye, and millet in regular diet), gluten-free diet, and a variety of healthy and specialist diets are all perfect candidates for the low-carb macadamia flour. You can get the most comparable results from it.

Sunflower Seed Flour

100 g of partially defatted sunflower seed flour has 326 calories, 48.06 g of protein, 1.61 g of total fat, and 35.83 g of carbohydrates, according to the USDA National Nutrient Database. Additionally, it contains 5.2 grams of fiber in addition to other minerals and vitamins. Therefore, this nutrient-dense flour is the ideal nut-free alternative to almond flour. Flour should be sifted and finely milled. You might need to use half of the baking soda that the recipe calls for. In a similar vein, you might need to double the cream of tartar. Because seeds contain chlorophyll, the acidic cream can stop food from becoming green.

Oat Flour

Rolls of oats can be finely processed in a food processor or high-powered blender. One cup of rolled oats can be converted into 3/4 cup of oat flour. Use oats that have been verified to be gluten-free if you have chosen a gluten-free recipe. Oat flour can be used in place of almond flour. It can add a beautiful lightness and nuttiness to your cake.

Combination of Tapioca and Coconut Flour

Coconut flour is a fantastic non-grain gluten-free flour, much like almond flour. The flavor of this flour is delightfully sweet and fruity. It has a lot of fiber, healthy fats, and protein. Cassava root is used to make the flexible flour known as tapioca. It might not be nourishing, but it works well as a binding agent. In place of 2 cups of almond flour or wheat flour, you can substitute 1 cup of tapioca flour (heaped) and 1 cup of coconut flour (slightly sparse). Coconut flour absorbs a lot of liquid, whereas almond flour actually adds more moisture, so the batter may resemble a lump of cement that has hardened. You might need to add 5–6 eggs (twice the recommended number of eggs) or other liquids, such as apple sauce, mashed bananas, coconut milk, fruit juice, etc., to keep the batter wet and soft. There may be a lot of trial and error involved.

Every flour has a unique set of benefits and drawbacks. It won’t always be a cup-for-cup substitution when using gluten-free flour in place of almond flour. Other chemical substances, such as xanthan gum or guar gum, can also be required in different amounts. You will learn the ideal ratio of the almond flour alternative, eggs, baking soda, other flours, and liquids through trial and error. Additionally, the bake time must be modified. Although gluten-free cakes might not be as fluffy as those made with regular wheat ingredients, they will still be packed with incredible flavors and textures.

The best way to approach baking is with an open mind, despite the fact that it is a science. Beginners might stick to tried-and-true recipes or pick ones that call for less than 2 cups of flour. Cooks with a high level of culinary skill may begin experimenting with dishes that call for additional flour. After all, someone had to experiment before culinary wonders could be created.

What distinguishes almond flour from normal flour?

Finely ground, blanched almonds are used to make almond flour. Almond flour is a superior nut flour choice for people with dietary restrictions since it is grain-free, gluten-free, and low in carbs, unlike all-purpose flour and other milled flours.

My macarons are chewy; why is that?

Overbaking is the most frequent reason why macarons turn out too chewy. Basically, if your macarons are coming out considerably chewier than they should be, you may have left them in the oven a little bit too long.

Normal macarons shouldn’t be excessively chewy, but they should be slightly chewy. When things are going wrong, it usually happens because of a baking-related error.

As noted, it’s possible that you overheated the macarons, but there may also be additional problems you need to think about. You might, for instance, have baked the macarons at a temperature that was too high.

Did you adhere to the recipe exactly, or did you unintentionally make a mistake along the way? Maybe you set your oven five degrees higher than necessary.

In any event, you should strive to determine whether you actually did made a mistake. The macarons can be fixed the following time you bake them if you mistakenly baked them for too long or at the wrong temperature.

Unfortunately, you won’t be able to go back and correct the error to make the macarons less chewy. However, chewy macarons might not taste as nice as those you have previously experienced.

The chewy macarons are still available for consumption, but if they came out really weirdly, you might prefer to reject them. Just be straightforward about the circumstances before deciding what to do.

How is almond flour made?

It’s incredibly easy to make your own almond flour at home. It just takes 5 minutes, 1 blender, and 1 ingredient.

Simply put blanched almonds in a blender and pulse until they become a fine, powdery flour. If it starts to turn into nut butter instead, you’ve gone too far.

In addition to being easy to create, homemade almond flour typically tastes fresher and is less expensive than store-bought.

Are macarons required to be chilled?

Maintaining the crispness and softness of your macarons is crucial, and Miss Macaroon has some advice for you on how to do it. You may also achieve this goal by using our packaging. In order to keep your macaroons as crisp and soft as possible, Miss Macaroon stores them in airtight containers before placing them into a gift box and wrapping them in bubble wrap. Macarons have a rather long shelf life, lasting up to 7 weeks in the refrigerator and 7 days at room temperature. However, to prevent them from drying out when storing them at room temperature, it is usually preferable to put them in an airtight plastic container. Once more, if you’re placing them in the refrigerator, we advise keeping them in their plastic container to keep the air out. If you intend to utilize your macarons later than the day they are delivered, it is crucial to keep them soft and crisp.

Can coconut flour be substituted for almond flour?

These two flours are both keto-friendly and are frequently used in low-carb recipes. Both can therefore benefit the keto diet. In the end, it all comes down to personal preference. You can refer to the table below, which summarizes the key distinctions between the two, for that purpose.

In conclusion:

Yes, you may replace almond flour with coconut flour, particularly in recipes for low-carb and keto diets. To ensure that the recipe turns out, you must change the component amounts because coconut flour requires extra moisture and liquid. Since every recipe is unique, you must experiment to learn.

Both of these flours are suitable for the ketogenic diet and are ketogenic. Almond flour, coconut flour, or a combination of the two are commonly found in pre-made low-carb desserts.

Although coconut flour has a higher carb content, you only need a tiny amount, and it also has fewer calories. Compared to coconut flour, almond flour has less net carbohydrates, but you must use more of it in recipes because it contains more calories.

Due to its absorbency, coconut flour can be more difficult for beginners to use than almond flour. Overall, you can choose to employ either one, or you can combine both of their properties by using them simultaneously or separately.

Can you make macarons using oat flour instead of almond flour?

Almond flour mostly improves the flavor and texture of macarons. You can certainly taste the difference when using oat flour, but it has a wonderful, delicate oat flavor that is still delicious while being distinct from the flavor when made with almond flour. Like almond flour, oat flour still imparts a chewy feel to macarons. Oat flour, in my opinion, gives it a milder chewiness than macs made with almond flour, which may occasionally be nearly too chewy. Oat flour is still used to make the macarons’ feet. When macarons are baked, you want to be able to see the textured platform beneath the macarons’ smooth tops. The only drawback I’ve seen to utilizing oat flour has to do with aesthetics. The smooth tops are not held by the macarons as well as they are by macarons made with almond flour. With an oat flour macaron, the somewhat crusting layer on top is much more delicate, and as it cools, it wrinkles very slightly. But they are ideal if your main objective is a mouthwatering and chewy macaron with feet (or if you can’t have almond flour)!

How do you make macarons with almond flour?

Instructions

  • The blanched almonds in a cup should be added to your food processor.
  • After processing for about a minute, measure the flour’s coarseness.
  • If necessary, pulse for an additional 30 seconds to ensure that the majority of the flour is fine.
  • Through a strainer with a fine mesh, pass the almond flour.

What differentiates macaroons from macarons?

You could discover that the ingredients in a macaron and a macaroon recipe are actually quite similar. Egg whites, sugar, a few drops of vanilla extract, and a dash of salt are the main ingredients in both cookies. However, while macaroons are often made with sweetened flaked coconut, macarons are typically made with finely crushed blanched almonds.

What Is a Macaron?

A macaron is a French cookie made of finely ground blanched (peeled) almonds floating in meringue, with the pronoun mac-ah-ron (ron rhymes with gone). Each macaron is colored vividly with food coloring to denote the taste it represents: green for lime, pink for raspberry, etc. After being cooked, two cookies are sandwiched together with a filling, such as buttercream, jam, or fruit curd. Macaroons have smooth tops and a slight ruffle at the bottom when they are baked to perfection.

They have a thin crust that is barely perceptible, and their texture is light and cakey-chewy with a tiny touch of crunch on top.

The origin of the macaron is not entirely clear, although the majority of people believe Catherine de Medici brought them to France from Italy when she wed Henri II in the 1500s. They resembled Italian pignoli, a soft cookie made with egg white and almond paste and topped with pine nuts. The exquisite, vibrant treat that is currently available worldwide was developed over time by French pastry masters.

What Is a Macaroon?

An variation of meringue that is not as light as a macaron, a macaroon (pronounced mac-uh-roon, where roon rhymes with moon) is a cookie that is often made of shredded coconut mixed into whipped egg whites and sugar. Almonds that have been ground and blanched are sometimes used in recipes, but they typically have a rougher texture than the almonds used in macarons.

Larger, denser, and chewier than macarons, macaroons are also unquestionably simpler to make. Although sugar and vanilla are used as flavorings, the main flavor of coconut macaroons is the actual coconut. The coconut macaroon’s density makes it sturdy, making it simple to add chopped dried fruit or chocolate, which are popular add-ins. Additionally, some macaroons may be covered in chocolate glaze, glaze, or dip.

The word meaning paste, maccherone, which became macaroon, was originally used to describe macarons. Although almond-flavored pastries are now uncommon in bakeries, they used to be the standard. Since no flour may be used in any cuisine served during Passover, Italian Jews adopted macaroons as a Passover delicacy. Nowadays, many Jewish homes outside of Italy still enjoy macaroons as a customary Passover dessert. In the past 200 years, the popularity of coconut has grown as a result of improved transportation, which allowed it to reach Europe and further cement the success of macaroons.

  • The dry ingredients—almond flour and confectioners’ sugar—should be carefully folded in after the egg whites and superfine sugar have been whipped into stiff peaks.
  • Add your preferred flavors, extracts, and food coloring (our recipe linked above gives you many different options; part of the fun of making macarons is that you can customize them).
  • The mixture should be piped onto silicone baking mats. Leave the sheet pans on the counter for 15 to 1 hour, depending on the humidity, to dry before baking in order to produce the dry, crispy skin on top of the cookie and to form the small ruffle on the bottom (called the “foot”).
  • They should bake for about 20 minutes, or until they are shiny and have formed a “foot.”
  • You will prepare a filling of your choice while the cookies bake and cool, and use it to sandwich two cookies together.
  • In a sizable basin, combine the egg whites, sugar, salt, and vanilla. After that, stir in the sweetened coconut flakes.
  • Spread the coconut mixture onto baking sheets in heaping tablespoonfuls.