Almond flour, 400g
Only very finely ground almond flour produces beautifully smooth Macaron shells. The batter is easy to pipe; thanks to its soft consistency the Macarons spread out a little and become nice and even and smooth. The French art of living, the lightness of being, the finest ingredients and sweet temptations — nothing captures the French savoir vivre quite as perfectly as a gossamer-light Macaron. With this almond flour you can conjure up your very own French Macarons.
Product features
| Ingredients | ALMOND flour (from blanched almonds) |
|---|---|
| Weight | 400 g |
| Storage note | Cool and dry at approx. 18°C |
| Country of production | Spain |
| Allergens | Almonds |
| Product Lactose Free | Yes |
| Product suitable for vegetarians | Yes |
| Product Gluten Free | Yes |
| Product Vegan | Yes |
| Growing region | USA |
Almond flour, 400 g
A perfect Macaron consists of two crispy, smooth shells with small feet, a delicate Ganache or Buttercream and perhaps a fruity-sweet centre or a pretty decoration. The most difficult part is making the delicate shells. A smooth surface, an even shape and a fine flavour can only be achieved with the right almond flour. It must be finely ground but neither oily nor clumped. This almond flour offers exactly these qualities and also has a wonderful almond aroma.
Almond flour - how to use it
Almond flour is primarily interesting for baking delicious Macarons, but it can also be used for tasty cakes, tart bases, biscuits or fine nut fillings. If you want to refine a delicious almond truffle, you can toast some almond flour in the oven at 150 °C and, once cooled, roll the sealed Pralines freshly coated in couverture in it.
For perfectly smooth Macarons we recommend sieving the almond flour before use — this ensures the shells turn out beautifully smooth. The sieved almonds can be used for cakes, biscuits or Pralines. Whip the egg whites according to your recipe. Either sugar is added directly or a hot sugar Syrup is folded in.
Once the egg whites are beaten to stiff peaks, fold in the finely sieved almonds, icing sugar, Baking powder and, if desired, a little Liquid aroma, Gel color or Cocoa powder. The soft mixture is then piped onto a Macaron silicone mat using a Piping bag and a 10 mm Round piping nozzle. By gently tapping the mat on the table, the rounds spread out nice and evenly; after about an hour of drying time the shells can be baked. With this almond flour the result is wonderfully smooth and deliciously crispy!
Allergy information & product description
| Description | Almond flour |
|---|---|
| Cereals and cereal products containing gluten | Does not contain |
| Crustaceans and crustacean products | Does not contain |
| Eggs and egg products | Does not contain |
| Fish and fish products | Does not contain |
| Peanuts and peanut products | Does not contain |
| Soy and soy products | Does not contain |
| Nuts and nut products | Contains |
| Milk and dairy products | Does not contain |
| Celery and celery products | Does not contain |
| Mustard and mustard products | Does not contain |
| Sesame seeds and sesame seed products | Does not contain |
| Sulphur dioxide and sulphites | Does not contain |
| Lupine and lupine products | Does not contain |
| Molluscs and mollusc products | Does not contain |
| Milk sugar (lactose) | Does not contain |
Nutritional values / 100 g
| Energy value in kJ | 2540 kJ |
|---|---|
| Energy value in kcal | 607 kcal |
| Fat | 53.60 g |
| of which saturated fatty acids | 3.60 g |
| Protein | 21.40 g |
| Salt | 0.05 g |
| Carbohydrates | 17.90 g |
| of which sugars | 3.60 g |
| Fiber | 10.70 g |