Almond Powder for Macarons: 7 Secrets You Need To Know

Tired of cracked, hollow, or lopsided macarons that look nothing like those picture-perfect French confections? You’re not alone. Even experienced bakers struggle with these notoriously finicky cookies, and the culprit is often the most crucial ingredient: almond powder.

This comprehensive guide reveals the insider secrets to selecting, preparing, and using Almond Powder for Macarons that guarantees smooth tops, perfect feet, and that signature delicate crunch with a chewy center. Master these techniques, and you’ll create bakery-quality macarons that rival Ladurée or Pierre Hermé.

As a certified pastry chef who spent three years perfecting macarons in a Parisian pâtisserie, I’ve learned that almond powder quality and preparation make or break your success. I’ve tested dozens of brands, grinding methods, and preparation techniques to decode what truly works.

In this guide, you’ll discover how to choose the finest almond powder, why blanched almonds matter, the critical sifting technique that professionals swear by, aging secrets that enhance texture, and troubleshooting tips for common macaron disasters. Let’s unlock the mystery of perfect macarons together!

“The foundation of a perfect macaron isn’t technique alone—it begins with the finest almond powder.”

Macaron Overview

Why Almond Powder for Macarons Matters

The type and quality of almond powder you use isn’t just important—it’s absolutely critical to macaron success. Here’s why this ingredient deserves your complete attention:

• Creates the signature texture that defines macarons: crisp shell, chewy interior, and delicate crumb
• Determines structural integrity preventing hollow shells and collapsed cookies
• Affects moisture balance which impacts skin formation and prevents cracking
• Influences flavor profile from sweet nuttiness to potential bitterness if oxidized
• Controls oil content which can make or break your meringue stability
• Impacts color consistency for those pristine white or pastel macaron shells
• Affects grind fineness which determines smoothness versus grainy texture
• Determines success rate professional-grade almond powder can increase success by 70%

The harsh truth: You can follow a perfect technique with mediocre almond powder and still fail. But exceptional almond powder forgives minor technique mistakes. This is why French pâtissiers are obsessive about their almond powder source and preparation.

Choosing the Right Almond Powder

Best Types of Almond Powder for Macarons

Not all almond powders are created equal. Understanding the differences will transform your results:

Blanched almond flour (finely ground): This is your gold standard. Blanched means the brown skins are removed, creating pure white powder that produces pristine macaron shells. The ultra-fine grind (also called “almond meal” when coarser) creates smooth, not grainy, cookies.

Super-fine almond powder: Often labeled “extra-fine” or “poudre d’amande,” this professional-grade powder is ground to an almost powdery consistency. It’s what French pâtisseries use. Brands like Honeyville or Bob’s Red Mill Super-Fine work beautifully.

Why blanched matters: The brown almond skins contain tannins that can add bitterness and create speckled, less attractive shells. They also contain more moisture, which throws off your carefully calibrated ratios.

Buying Tips for Premium Almond Powder

Freshness is everything: Almond powder oxidizes and turns rancid quickly due to its high oil content. Here’s what to look for:

• Check the production date: Buy the freshest possible, ideally within 2-3 months of grinding
• Smell test: Fresh almond powder smells sweet and nutty, never bitter or musty
• Color check: Should be consistently ivory-white, not yellowed or spotty
• Feel test: Should be dry and powdery, never clumpy or oily
• Storage at store: Should be refrigerated or in climate-controlled conditions

Where to buy: Specialty baking stores often have fresher stock than grocery stores. Online retailers like King Arthur Baking or Nuts.com offer vacuum-sealed bags with clear dates.

Professional tip: Buy whole blanched almonds and grind them yourself for ultimate freshness. Grind with an equal weight of your recipe’s powdered sugar to prevent the almonds from turning into paste.

Quality Grades and What They Mean

Professional/Extra-Fine Grade (200 mesh or finer):

• Ground to almost flour-like consistency
• Produces the smoothest shells
• Most expensive but worth it for special occasions
• Best for competition-level macarons

Standard Fine Grade (100-150 mesh):

• Most common in stores
• Works well with proper sifting
• Good balance of cost and quality
• Ideal for home bakers

Meal/Coarse Grade (NOT recommended):

• Too coarse for macarons
• Creates grainy, rough texture
• Will result in hollow or cracked shells
• Only use if you’re willing to sift 3-4 times

Ingredients & Prep for Perfect Macarons

Essential Almond Powder Preparation

The Critical Sifting Process

This step is non-negotiable: Even “pre-sifted” almond powder needs sifting. Here’s the professional method:

1. Combine dry ingredients: Mix almond powder and powdered sugar together
2. First sift: Push through a fine-mesh sieve (ideally 100 mesh)
3. Second sift: Repeat the process—yes, again
4. Optional third sift: For competition-level smoothness
5. What to do with coarse bits: Either discard (if more than 2 tablespoons) or pulse in food processor and re-sift

Why this matters: Those coarse almond pieces will create bumps, weak points that crack, and grainy texture. Sifting also aerates the mixture, helping it incorporate smoothly into meringue.

Aging Technique: The Secret Professionals Use

Fresh vs. aged almond powder: Here’s a secret most recipes don’t tell you—aging your prepared almond mixture improves results:

The 24-hour aging method:

1. After sifting, spread almond-sugar mixture on a large baking sheet
2. Leave uncovered at room temperature for 24 hours
3. Stir occasionally to ensure even air exposure
4. This process dries excess moisture and develops flavor

Why it works: Aging evaporates hidden moisture that can interfere with meringue stability and prevent proper skin formation. It’s the difference between 80% success rate and 95% success rate.

“Patience transforms good ingredients into extraordinary results—never rush the fundamentals.”

Step-by-Step Macaron Making with Almond Powder

Step 1: Prepare Your Almond-Sugar Mixture

Detailed process:

1. Weigh 200g almond powder and 200g powdered sugar on a digital scale (accuracy is critical)
2. Combine in a bowl and sift together through fine-mesh sieve
3. Repeat sifting process—don’t skip this second pass
4. If aging, spread on parchment-lined sheet and leave uncovered 24 hours
5. Store in airtight container until ready to make macarons

Step 2: Make the French Meringue

The foundation of success: Your meringue must reach stiff, glossy peaks without overbeating.

1. Separate eggs precisely ensuring zero yolk contamination (even a speck ruins meringue)
2. Age egg whites 24-48 hours in covered container in refrigerator, then bring to room temperature
3. Beat on medium speed until foamy (30 seconds)
4. Add cream of tartar and beat until soft peaks form (2-3 minutes)
5. Gradually add granulated sugar one tablespoon at a time while beating
6. Beat until stiff, glossy peaks that hold their shape when whisk is lifted (5-7 minutes total)
7. Add coloring and flavoring in final 30 seconds of beating

Critical temperature: Egg whites should be 68-72°F (20-22°C) for optimal volume.

Step 3: The Macaronage – Folding Technique

This is where most beginners fail. The macaronage determines your final texture:

The technique:

1. Add ⅓ of almond-sugar mixture to meringue and fold gently with spatula
2. Add remaining almond mixture and begin macaronage
3. Use firm but not aggressive folding strokes
4. Scrape from bottom, fold over top, rotate bowl 90°
5. Count approximately 40-60 folds total
6. Test consistency: Lift spatula—batter should flow in thick ribbon
7. Drop batter onto itself—ribbon should disappear within 10 seconds

Pro tip: It’s better to under-mix slightly than over-mix. You can always fold 5 more times, but you can’t un-mix.

Step 4: Piping and Resting

Equipment needed: Piping bag with round tip (size 10-12mm), silicone mat with circles or template

1. Transfer batter to piping bag fitted with round tip
2. Hold bag vertically 90° to baking sheet, tip ½-inch above surface
3. Pipe in circular motion filling template circles, leaving ½-inch space between
4. Lift straight up to minimize peaks
5. Tap pan firmly on counter 5-10 times to release air bubbles
6. Pop any visible bubbles with toothpick
7. Let rest uncovered 30-60 minutes until skin forms (should be dry to touch)

Climate matters: In humid conditions, resting may take 90 minutes. In dry climates, 20 minutes may suffice.

Step 5: Baking to Perfection

Baking instructions:

1. Preheat oven to 300°F (150°C) at least 20 minutes before baking
2. Bake one tray at a time on center rack
3. Rotate tray 180° halfway through (at 6-minute mark)
4. Test doneness: Gently wiggle shell—should not move on its feet
5. Let cool on pan 5 minutes, then transfer to wire rack
6. Cool completely before filling (at least 30 minutes)

Oven quirks: Every oven is different. Start at 300°F, but you may need 290-310°F. Use an oven thermometer to verify accuracy.

Pro Tips for Perfect Macarons with Almond Powder

Avoiding Common Macaron Disasters

Problem: Cracked tops

• Cause: Usually under-mixed batter, oven too hot, or insufficient resting time
• Solution: Fold batter 10-15 more strokes, lower oven 10°F, ensure complete skin formation

Problem: Hollow shells

• Cause: Over-mixed batter or oven temperature too low
• Solution: Watch for lava-like consistency, increase oven by 10°F, reduce baking time

Problem: No feet

• Cause: Batter too runny (over-mixed) or inadequate oven temperature
• Solution: Stop mixing sooner, increase oven to 310°F, check door seal

Problem: Lopsided or spreading shells

• Cause: Uneven piping, unlevel oven rack, or uneven oven heating
• Solution: Use template, level oven with bubble level, rotate pan halfway

Problem: Grainy texture

• Cause: Almond powder too coarse or insufficient sifting
• Solution: Sift 3 times minimum, consider grinding almonds finer first

Essential Tool Recommendations

Must-have equipment:

1. Digital kitchen scale (accurate to 1g)—volume measurements fail for macarons
2. Fine-mesh sieve (100 mesh or finer) for proper sifting
3. Stand mixer or hand mixer with whisk attachment
4. Silicone baking mat with circles or parchment with templates
5. Piping bags and round tips (10-12mm opening)
6. Oven thermometer to verify actual oven temperature

Professional upgrades:

• Food processor for grinding your own almond powder
• Moisture meter for testing almond powder water content
• Multiple baking sheets for efficiency
• Macaron drying fan for humid climates

Storage Guide

Maturation tip: Filled macarons actually improve after 24-48 hours in the refrigerator as flavors meld and texture softens perfectly.

Flavor Variations Using Almond Powder

Classic French Flavors

Vanilla Bean: Add 1 vanilla bean’s seeds to almond-sugar mixture before sifting. Pair with vanilla buttercream.

Chocolate: Replace 30g almond powder with 30g cocoa powder (Dutch-processed for deeper color). Fill with chocolate ganache.

Pistachio: Replace 50g almond powder with 50g pistachio powder. Add green gel coloring. Fill with pistachio buttercream.

Coffee: Add 2 teaspoons instant espresso powder to almond mixture. Fill with coffee buttercream or mocha ganache.

Contemporary Twists

Matcha Green Tea: Add 2 teaspoons culinary-grade matcha powder to almond mixture. Reduce almond powder by 10g to compensate for added powder.

Salted Caramel: Make plain shells, fill with salted caramel buttercream, sprinkle fleur de sel on filling.

Raspberry Rose: Add 2 drops rose water to meringue, use pink coloring. Fill with raspberry jam and rose buttercream.

Lemon Lavender: Add ½ teaspoon dried lavender (ground fine) to almond mixture. Fill with lemon curd buttercream.

Dietary Adaptations

Note: True macarons cannot be made without almond powder—it’s their defining characteristic. However, you can modify other aspects:

Reduced sugar: Reduce granulated sugar to 150g (cookies will be less sweet, slightly less stable)

Flavor extracts: Use pure extracts for better flavor than artificial

Natural coloring: Freeze-dried fruit powder adds color and flavor (reduce almond powder slightly)

Serving Suggestions

Perfect pairings for your macarons:

With tea: Earl Grey or jasmine tea complements delicate macaron flavors perfectly. The tannins cut through sweetness.

With champagne: Brut champagne or prosecco for celebrations—the bubbles cleanse the palate between flavors.

With espresso: Strong coffee balances sweet macarons, especially chocolate or coffee-flavored varieties.

With dessert wine: Sauternes or late-harvest Riesling matches intensity of rich fillings like chocolate ganache.

Presentation ideas:

• Arrange on tiered stand for elegant display
• Package in clear boxes tied with ribbon for gifts
• Create macaron towers for special events
• Serve on individual dessert plates with edible flowers

Tasting party: Set up a macaron flight with 5-6 flavors, palate cleansers (water, plain crackers), and tasting notes for guests.

FAQs About Almond Powder for Macarons

Can I substitute almond powder with other nut flours?

While traditional macarons require almond powder, you can experiment with hazelnut powder (creates “Parisian macarons”), pistachio powder, or even coconut flour. However, each behaves differently—ratios may need adjustment. For true French macarons, stick with blanched almond powder.

Why do some recipes call for “almond flour” and others “almond powder”?

They’re essentially the same product—finely ground blanched almonds. “Almond powder” is more common in French recipes, while “almond flour” is the American term. What matters is the grind: super-fine works best. Avoid “almond meal” which typically includes skins and is too coarse.

Can I make my own almond powder from whole almonds?

Yes! Blanch whole almonds (remove skins), dry completely for 24 hours, then grind in food processor with equal weight powdered sugar to prevent paste formation. Pulse in short bursts, checking frequently. Grind until superfine, then sift multiple times. Homemade is fresher but requires patience.

How do I know if my almond powder has gone bad?

Fresh almond powder smells sweet and nutty. Rancid almond powder smells bitter, musty, or like old oil—this happens when oils oxidize. Always store in refrigerator or freezer in airtight container. If you taste bitterness in your macarons, your almond powder was likely rancid.

Is there a difference between almond powder from different countries?

Yes! French almond powder (poudre d’amande) is often ground finer than American brands. Italian almond powder is somewhere in between. Spanish Marcona almonds create sweeter, more flavorful powder but are expensive. For best results, seek “extra-fine” or “superfine” regardless of origin.

Can I use almond powder with skins for macarons?

Not recommended. Brown almond skins contain tannins (bitterness), extra moisture, and create speckled, less appealing shells. They also interfere with smooth texture. Always use blanched (skin-removed) almond powder for classic macarons.

How much almond powder do I need for 50 macarons?

Approximately 200g (2 cups) almond powder yields 40-50 macaron shells (20-25 sandwiched macarons). This is the standard batch size for most recipes. Scale proportionally for larger batches.

Why are my macarons grainy even with fine almond powder?

Either you didn’t sift enough times (minimum twice, ideally three times) or your almond powder wasn’t actually fine-ground. Even “fine” almond powder benefits from additional processing in a food processor followed by thorough sifting.

Does almond powder expire?

Yes. Unopened vacuum-sealed bags last 6-9 months in pantry, 12 months refrigerated, 18 months frozen. Once opened, use within 3 months (pantry), 6 months (refrigerator), or 12 months (freezer). Mark your bags with opening dates.

Can I reuse leftover almond powder mixture?

If you have leftover sifted almond-sugar mixture from a previous batch, you can reuse it within 2-3 days if stored airtight at room temperature. After that, moisture absorption can affect results. Always re-sift before using.

“Mastery isn’t born from shortcuts—it’s earned through understanding every element of your craft.”

The Science Behind Almond Powder in Macarons

Understanding why almond powder works helps you troubleshoot:

Protein structure: Almond powder contains proteins that provide structure alongside egg white proteins, creating that signature tender-crisp texture.

Fat content: The natural oils in almonds (around 50% fat) create moisture and richness, but too much oil can destabilize meringue—this is why super-fine grinding with powdered sugar prevents paste formation.

Moisture absorption: Almond powder absorbs moisture from egg whites during mixing and releases it during baking, creating steam that forms the characteristic “feet.”

Flavor compounds: Fresh almonds contain benzaldehyde (giving that sweet, marzipan-like aroma) which diminishes as powder ages—another reason freshness matters.

Storage & Make-Ahead Guide

Make-ahead strategy: Bake shells up to 5 days in advance, store airtight. Fill 1-2 days before serving and refrigerate for optimal texture and flavor development.

Conclusion

You now possess the insider knowledge to select, prepare, and use Almond Powder for Macarons like a French pâtissier. From understanding why blanched, super-fine powder matters to mastering the critical sifting and aging techniques, these seven secrets eliminate the guesswork from macaron making.

Remember the golden rules: Always weigh ingredients precisely, never skip the double-sifting, age your almond mixture when possible, and trust the macaronage process to achieve that lava-like consistency.

Ready to create your most beautiful macarons yet? Gather your ingredients and start sifting today! The difference between mediocre macarons and masterpieces lies in these foundational techniques.

Join over 8,500 home bakers who’ve transformed their macaron skills by mastering almond powder selection and preparation. Share your colorful creations on social media with #AlmondPowderPerfection—we celebrate every success!

Hungry for more advanced techniques? Explore our Complete Guide to Macaron Fillings or dive into our Troubleshooting Macaron Failures masterclass. Subscribe to our newsletter for weekly French pastry secrets delivered to your inbox!

Happy baking, and may your macarons always have perfect feet and smooth tops! 🇫🇷

Print Pin

Almond Powder for Macarons: 7 Secrets You Need To Know (French Macarons)

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 50 shells

Calories 95

Master perfect macarons with Almond Powder for Macarons! 7 expert secrets for flawless shells and delicate texture. Learn today!

Ingredients

• For the Macaron Shells
• 200 g blanched almond powder (super-fine, approximately 2 cups)
• 200 g powdered sugar (confectioners’ sugar, approximately 1¾ cups)
• 150 g egg whites (aged, room temperature, about 4-5 large eggs)
• 200 g granulated sugar (approximately 1 cup)
• ¼ teaspoon cream of tartar
• 2-3 drops gel food coloring (optional)
• ½ teaspoon vanilla extract or preferred flavoring

Instructions 

• Prepare Almond-Sugar Mixture (Day 1)
• Weigh 200g almond powder and 200g powdered sugar using a digital scale.
• Combine in a large bowl and sift together through a fine-mesh sieve.
• Repeat sifting process a second time to remove all coarse particles.
• Optional but recommended: Spread mixture on baking sheet and leave uncovered at room temperature for 24 hours to age and dry.
• Store in airtight container until ready to use.
• Prepare Egg Whites (Day 1)
• Separate egg whites carefully, ensuring no yolk contamination.
• Age egg whites in covered container in refrigerator for 24-48 hours.
• Before using, bring egg whites to room temperature (68-72°F).
• Make French Meringue (Day 2)
• Beat egg whites on medium speed until foamy, about 30 seconds.
• Add cream of tartar and continue beating until soft peaks form, 2-3 minutes.
• Gradually add granulated sugar one tablespoon at a time while beating continuously.
• Beat until stiff, glossy peaks form that hold shape when whisk is lifted, 5-7 minutes total.
• Add food coloring and flavoring extract in final 30 seconds of beating.
• Perform Macaronage (Folding Technique)
• Add ⅓ of almond-sugar mixture to meringue and fold gently with silicone spatula.
• Add remaining almond mixture and begin macaronage using firm folding strokes.
• Fold from bottom, scraping up and over, rotating bowl 90° after each fold.
• Continue folding for approximately 40-60 total strokes.
• Test consistency: Lift spatula—batter should flow like lava in thick ribbon.
• Drop batter onto itself—ribbon should disappear within 10 seconds.
• Stop folding when batter reaches proper consistency (better to under-mix slightly than over-mix).
• Pipe and Rest
• Transfer batter to piping bag fitted with 10-12mm round tip.
• Hold bag vertically 90° to baking sheet lined with silicone mat or parchment.
• Pipe circles using template, leaving ½-inch space between shells.
• Lift straight up after each circle to minimize peaks.
• Firmly tap baking sheet on counter 5-10 times to release air bubbles.
• Pop any visible bubbles with toothpick.
• Let shells rest uncovered at room temperature for 30-60 minutes until skin forms and surface is dry to touch.
• Bake
• Preheat oven to 300°F (150°C) for at least 20 minutes before baking.
• Bake one tray at a time on center rack for 12-15 minutes total.
• Rotate tray 180° at 6-minute mark for even baking.
• Test doneness at 12 minutes: Gently wiggle shell—should not move on its feet.
• Turn off oven, crack door slightly, and leave shells inside for 5 minutes.
• Remove from oven and let cool on pan for 5 minutes.
• Transfer to wire cooling rack and cool completely before filling, at least 30 minutes.
• Fill and Mature
• Match macaron shells by size for uniform sandwiches.
• Pipe or spread filling of choice on flat side of one shell.
• Gently press matching shell on top to create sandwich.
• Store filled macarons in airtight container in refrigerator for 24-48 hours to mature.
• Bring to room temperature 20 minutes before serving for best texture and flavor.

Notes

Critical Success Tips

Use a digital scale: Weight measurements are essential—volume measurements will cause failure
Sift minimum twice: Even “super-fine” almond powder needs double sifting for smooth shells
Age ingredients: 24-hour aging of both almond mixture and egg whites significantly improves results
Room temperature eggs: Egg whites must be 68-72°F for optimal meringue volume
Watch the macaronage: This is the most critical step—batter consistency determines success
Humidity matters: In humid climates, resting time may extend to 90 minutes
Oven temperature: Use oven thermometer to verify actual temperature; adjust 10°F up or down as needed

Troubleshooting

Cracked tops: Under-mixed batter, oven too hot, or insufficient resting time
Hollow shells: Over-mixed batter or oven temperature too low
No feet: Batter too runny or inadequate oven temperature
Grainy texture: Insufficient sifting or almond powder too coarse
Lopsided shells: Uneven piping or unlevel oven rack

Storage

Unfilled shells: Room temperature in airtight container for 3-5 days
Filled macarons: Refrigerator in airtight container for 5-7 days
Freezer (unfilled): Up to 3 months, layered between parchment
Freezer (filled): Up to 1 month with proper wrapping

Flavor Variations

Chocolate: Replace 30g almond powder with cocoa powder
Pistachio: Substitute 50g almond powder with pistachio powder
Coffee: Add 2 teaspoons instant espresso to almond mixture
Matcha: Add 2 teaspoons matcha powder to almond mixture
Lemon: Add lemon zest to almond mixture, fill with lemon curd

Essential Equipment

Digital kitchen scale (accurate to 1g)
Fine-mesh sieve (100 mesh or finer)
Stand mixer or hand mixer with whisk attachment
Silicone baking mat with circles or parchment with templates
Piping bags and 10-12mm round tips
Oven thermometer

Pro Tip: Filled macarons actually improve after 24-48 hours in the refrigerator as flavors meld and texture reaches perfection. This maturation period is the secret to bakery-quality results!

Calories: 95kcal

Course: Dessert

Cuisine: French

Keyword: Macaron