Why 100g Almond Flour for Macarons?
The classic macaron recipe uses a 1:1:1:1 ratio:
- 100g almond flour (ground almonds)
- 100g powdered sugar (icing sugar)
- 100g egg whites (~3 large eggs)
- 100g granulated sugar (for meringue)
This ratio creates perfectly balanced macarons with smooth tops, ruffled "feet," and chewy texture.
Macaron Recipes Using 100g Almond Flour
Traditional dry fold method, yields 30-40 shells
Hot sugar syrup method, more stable
Replace 10g almond flour with cocoa/matcha powder
Almond Flour Weight to Volume Conversion
| Grams | Cups | Macaron Batch Size |
|---|---|---|
| 50g | ~½ cup | Half batch (15-20 shells) |
| 100g ✓ | ⅞-1 cup (0.9) | Standard batch (30-40 shells) |
| 150g | 1⅓ cups | 1.5x batch (45-60 shells) |
| 200g | 1¾-2 cups (1.8) | Double batch (60-80 shells) |
⚖️ Critical: For macarons, always use a kitchen scale. Almond flour is extremely fluffy - cup measurements can vary by 20-30g, ruining your macaron ratio.
Almond Flour Types for Macarons
Blanched Almond Flour (Recommended)
- Skin removed: Creates smooth, uniform macaron surfaces
- Super-fine grind: Bob's Red Mill "Super-Fine Almond Flour" or similar
- Why it matters: Almond pieces create bumpy shells; fine texture ensures smooth tops
- Sifting required: Always sift 100g almond flour + 100g powdered sugar together 2-3 times
Almond Meal (Not Recommended)
- Skin included: Brown specks visible in finished macarons
- Coarser grind: Creates rough, bumpy shells instead of smooth surfaces
- Moisture content: Often higher, affecting batter consistency
- Can it work? Technically yes, but results are inconsistent and less professional-looking
Homemade Ground Almonds
- Process: Blanch almonds, remove skins, dry completely, grind with powdered sugar
- Challenge: Hard to achieve super-fine texture without food processor overheating (releases oils)
- Tip: Freeze almonds first, pulse in short bursts with powdered sugar to prevent paste
- Best practice: Use commercial blanched almond flour for consistent results
Measuring 100g Almond Flour Correctly
Step-by-Step Weighing
- Tare your scale: Place bowl on scale, press "zero/tare"
- Spoon almond flour: Don't scoop directly - spoon gently into bowl to avoid packing
- Stop at exactly 100g: Remove excess gently if over
- Add 100g powdered sugar: Tare again, add sugar to same bowl
- Sift together 2-3 times: Critical for smooth macaron tops
💡 Pro Tip: If your almond flour has clumps or seems oily, it's too old or stored incorrectly. Fresh almond flour should be dry, powdery, and flow freely. Old flour can cause hollow macarons.
Frequently Asked Questions
Can I use regular all-purpose flour instead of almond flour for macarons?
No, it won't be a macaron. Almond flour provides the signature nutty flavor, chewy texture, and moisture that defines macarons. All-purpose flour would create a different cookie entirely (more like a meringue cookie).
Why are macarons so sensitive to almond flour measurement?
The 1:1 ratio of almond flour to powdered sugar creates the exact dry mixture density needed. Too much almond flour (over 100g) = too heavy, can't rise, no feet. Too little (under 100g) = too much sugar, spreads flat, cracks easily. Even 10-15g difference matters.
Can I substitute other nut flours (hazelnut, pistachio) for almond flour?
Yes! Use exactly 100g of blanched, finely ground hazelnut or pistachio flour. The texture and technique remain identical. Popular variations: 80g almond flour + 20g pistachio flour, or 100% hazelnut flour for "Parisienne" macarons.
How do I store almond flour to keep it fresh for macarons?
Store in airtight container in the refrigerator or freezer (almond flour has high fat content and goes rancid quickly at room temp). Before using, bring to room temperature and check for rancid smell. Use within 3 months from opening for best results.
Is ⅞ cup accurate enough, or should I measure exactly 100g?
Always weigh 100g. ⅞ cup is an approximation that can vary by 15-25g depending on how compacted the flour is. This variance will cause macaron failure. A kitchen scale is non-negotiable for macarons.