Japonaise ingredient translation

I plan on making a marjolaine, and I have a recipe for japonaise that requires 3/4 cup almonds, ground. I already have almond meal that I want to use up, but I don't know what this translates to. Anyone know the conversion? Thanks!

Per USDA database:

1 cup, whole almonds = 143 g,
1 cup, ground = 95g

So if you grind the cup of whole almonds (143 g), they will occupy 143/95, or 1.5 cups in the ground state.

I guess you'd need a calculator to figure out the math of 3/4 c... but hope this helps!

tgoddess wrote:Per USDA database:

1 cup, whole almonds = 143 g,
1 cup, ground = 95g

So if you grind the cup of whole almonds (143 g), they will occupy 143/95, or 1.5 cups in the ground state.

I guess you'd need a calculator to figure out the math of 3/4 c... but hope this helps!

Assuming almond meal and ground almonds have similar densities, you'll need 71.25 g or about 2 1/2 ounces of almond meal for your recipe (95 x .75 = 71.25)

=R=

tgoddess wrote:Per USDA database:

1 cup, whole almonds = 143 g,
1 cup, ground = 95g

So if you grind the cup of whole almonds (143 g), they will occupy 143/95, or 1.5 cups in the ground state.

I guess you'd need a calculator to figure out the math of 3/4 c... but hope this helps!

Do you have a link to this database?

Thanks!

Regards,

Math, curses!
Thanks, Ronnie, for doing the equation for me.

tgoddess wrote:Per USDA database:

1 cup, whole almonds = 143 g,
1 cup, ground = 95g

So if you grind the cup of whole almonds (143 g), they will occupy 143/95, or 1.5 cups in the ground state.

I guess you'd need a calculator to figure out the math of 3/4 c... but hope this helps!

Are you sure this is right? It seems like a cup of ground almonds would weigh more than a cup of whole almonds because there would be less empty space between the pieces in the ground almonds.

eli wrote:

tgoddess wrote:Per USDA database:

1 cup, whole almonds = 143 g,
1 cup, ground = 95g

So if you grind the cup of whole almonds (143 g), they will occupy 143/95, or 1.5 cups in the ground state.

I guess you'd need a calculator to figure out the math of 3/4 c... but hope this helps!

Are you sure this is right? It seems like a cup of ground almonds would weigh more than a cup of whole almonds because there would be less empty space between the pieces in the ground almonds.

Maybe the whole almonds aren't shelled, which would explain this and throw the entire calculation off.

=R=

A cup of whole almonds might weigh more than a cup of ground because the solid almond is much more dense than the ground almonds. While there are bigger "spaces" between the whole almonds, the ground almonds are much fluffier with an infinite amount of small "spaces" between each grain. I'm pretty sure a bag of Bob's Red Mill ground almonds would weigh less than the same sized bag of whole ones.

Maybe I'm misreading the recipe instructions, but to me, 3/4 of a cup of almonds, ground, means take 3/4 of a cup of whole almonds and grind them. So I would think the correct amount of almond meal is 143g x .75 = 107.25g. If it said 3/4 cup ground almonds, then it would be 95 x .75 = 71.25g

I found another recipe at home that requires 1lb each whites, finely chopped almonds, granulated sugar and powdered sugar. That seems like an awful lot of sugar. Then there was a recipe above it for almond meringues, piped out into concentric circles the same way, that requires 4oz each whites, almond meal, and granulated sugar. Now I'm confused. The recipe I was asking about went thusly: 3/4c each hazelnuts and almonds (ground), 3/4c granulated sugar, 1.5 Tb flour, 6 whites, and cream of tartar. But that's from epicurious. Good ol' CHIC.