The best almond flour for macarons is Blue Diamond Almond Flour.
- finely sifted
- blanched almonds
- gluten free
- 3 lbs
Blue Diamond sifts their almond flour before placing it in their packaging, so you can be sure you’re getting the finest ground of almond flour possible.
Since the almond flour comes already sifted, this makes sifting it again for your macarons much easier than if it isn’t pre-sifted.
Typically if an almond flour isn’t already sifted the almond flour clumps together. You need to place it in the food processor to grind the almond flour more finely in order to sift it for macarons.
Macarons always need to have almond flour sifted right before using. Sifting almond flour adds air to it, which gives the macaron that velvety, chewy texture when you bite into them.
Almond flour is too large to fit through a fine mesh sieve. Use a colander to sift your almond flour for your macarons.
What type of almond flour is needed for macarons
Almond flour for macarons needs to use blanched almonds.
Blanched almonds have their skins removed. The skins contain oil. If you were to blend almonds together with their skins on, the oil leaches out of the skins and creates an almond paste.
If you blend blanched almonds together you get an almond flour. The almond flour made by using blanched almonds is a crumbly and fine texture.
Is almond flour the same as ground almond?
Almond flour is made with blanched almonds, whereas ground almonds have their skins on them still. Ground almonds contain oil making it an almond meal. Almond flour has the almond skins removed when they are blended, therefore it’s more of a dry, crumbly texture.
Why are macarons made with almond flour?
Macarons are made with almond flour because it creates a smooth, velvet, chewy texture for the macaron shells. The almond flour texture creates the melt in your mouth feel to it when you bite into them. Almond flour combines well with the meringue making the macaron batter smooth and thick, ideal for piping.
How to make almond flour for macarons
- Take approximately 1 cup of blanched almonds and place them in a food processor.
- Blend on high until finely grounded.
- Scrape down the sides of the food processor.
- Blend on high again until completely ground into a fine, crumbly texture.
- Sift your almond flour and measure for your macarons.