luisa_calif
Well-known member
Can I use the non-blanched almond flour? (I've not made any macarons before but I do have this on hand from Trader Joe's)
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QUESTION: Must macarons be made with "non-blanched" almond flour?
- Thread starter luisa_calif
- Start date
Luisa, the Washington Post says it will work...here's the comment and link.
-- Blanched almonds are the traditional nut used for macarons. They seem to have just the right quantity of oil and moisture. Unblanched almonds will work but will introduce colored specks of skin.
http://www.washingtonpost.com/wp-dyn/content/article/2010/03/16/AR2010031600933.html
-- Blanched almonds are the traditional nut used for macarons. They seem to have just the right quantity of oil and moisture. Unblanched almonds will work but will introduce colored specks of skin.
http://www.washingtonpost.com/wp-dyn/content/article/2010/03/16/AR2010031600933.html
luisa_calif
Well-known member
Thanks, Marilyn. I may sift what I have as well. Never done these before. I bought some frozen >
ones from TJ's so I would have some idea what they were. My first time eating them. I know these aren't Top of the Line, but that's all I had access to right now. Maybe next time I have some free time in SF I can hunt some down.
ones from TJ's so I would have some idea what they were. My first time eating them. I know these aren't Top of the Line, but that's all I had access to right now. Maybe next time I have some free time in SF I can hunt some down.