I'm so tired of dealing with oily almond flour, and
honestly, I'm starting to think about giving up on selling macarons because I've lost so much money on almond flour these past two months.
I used to buy it from a local shop and never had any problems. But the last time I bought 10 kg, it was way too oily. Even after drying it in the oven, it stayed oily. I called them to complain about the change in quality, but all they said was “we’re sorry,” and that was it.
So, I tried another shop and bought 5 kg, but it turned out even worse than the first one. I spent the whole night trying to dry just 1 kg, used about 100 oil absorbing papers, and the almonds kept releasing oil.
Now I’m stuck with 11 kg of almond flour that I can’t use for macarons, and I honestly don’t know where to find good quality here. 😭 I live in North Africa, and we usually buy almond flour by the kilo, there aren’t any specific brands sold here.
Has anyone else dealt with this problem? Any tips on how to fix almond flour that’s too oily?
by Specialist-Shake-237
3 Comments
You could try placing it between paper towels. I have done it by placing paper towel on a cookie sheet, putting the flour on top of that, then another sheet of paper towel on top of that, then another cookie sheet. Leave that sit overnight and with any luck the paper towels will absorb a majority of the oil.
Best way to dry almond flour that is too oily is placing paper towels on a baking sheet and spreading the almond flour evenly over the paper towels (not too thick not too thin if a layer) and placing paper towels on top of the almond flour and baking at 200F (93C) for 30-50 mins or so. You can also place a tray on top too. This completely fixed some almond flour that was too oily for me.
I don’t live in North Africa so I’m not sure where to source better almond flour 🙁 I usually buy the Kirkland brand here in North America
I know I might get some hate for saying this, but to me the whole idea of “oily almond flour” ruining macarons is honestly a myth. When people say their macarons aren’t working out and they blame it on oily almond flour, I think most of the time it actually comes down to technique.
I can say that because I was one of those people. For months my macarons just weren’t turning out, and everyone kept telling me it was because my almond flour was oily. I tried everything different brands, different methods but no matter what I did, my macarons kept failing.
Eventually, I switched to making Italian macarons instead of French, and suddenly they turned out perfect. That’s when it hit me it wasn’t the almond flour that was the issue, it was my technique. For me, French just didn’t work, but Italian did.
So now, I don’t really buy into the almond flour excuse anymore it’s all about finding the method that works for you and perfecting your technique.