Almond flour, 400g

Almond flour, 400 g

A perfect macaron consists of two crispy, smooth shells with little feet, a delicate ganache or buttercream, and perhaps a fruity sweet center or pretty decoration. The hardest part is making the delicate shells. A smooth surface as well as an even shape and a fine taste can only be achieved with the right almond flour. This must be finely ground but neither oily nor sticky, this almond flour offers these properties and also carries a wonderful almond aroma.

Almond flour - application

Almond flour is primarily interesting for baking delicious macarons, but it can also be used for delicious cakes, tart bases, Guetzli or fine nut fillings. If you would like to refine a delicious almond truffle, you can toast some almond flour in the oven at 150 °C and, after cooling, roll the sealed chocolates freshly coated with couverture in it.

For quite perfect macarons, we recommend sifting the almond flour before use, so the shells will be nice and smooth. The sifted almonds you can use for cakes, Guetzli or chocolates. Whip the egg whites according to the recipe. Either add sugar to this right away or beat in a hot sugar syrup.

Once the egg whites are completely stiff, fold in the finely sifted almonds, powdered sugar, baking powder and, if necessary, a little flavoring, gel color or cocoa powder. The soft mixture is then piped onto a macaron silicone mass using a piping bag and a 10 mm hole nozzle. By lightly tapping the mat on the table, the dots will run nice and evenly, and after about an hour of drying time, the shells can be baked. With this almond flour, the result is wonderfully smooth and deliciously crunchy!