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ELISSAVET KANGELARI posted an update
Level:
Scoolinar
Macarons with french meringue, after finishing Chapter 3 of Damien’s course. Unfortunately the ready grinded almond was not grinded as much as we needed 😕 in order to have a shiny result… Looking forward to finishing Damien’s course and perfecting the technique! Regards to all, thank you!
Mandie Lowe, Cary B and 2 others6 Comments-
Level:
Scoolinary Team
Hi Elissaveth Kangelari
Welcome to the Scoolinary community!
We want to share that when almond flour isn’t fine enough, it can seriously affect the texture and appearance of macarons. Coarse almond flour can cause the macarons to be uneven, not rise properly, and have a lumpy surface.
Here are some tips to get finer almond flour and improve your macarons:
1. Sifting: One of the first things you can do is sift the almond flour several times, mixing it with the powdered sugar in the recipe. This not only helps break up clumps but also ensures a more uniform mixture.
2. Food Processor: If your almond flour isn’t fine enough, you can grind it in a food processor. Use short pulses to avoid the almonds releasing their oil, which could cause the flour to become pasty. You can add some of the powdered sugar while grinding to prevent this.
3. Pre-freezing: Freeze the almonds or almond flour before grinding. This can help prevent the release of oils during the grinding process.
4. Blanched Almonds: If you’re making the flour from scratch, be sure to use blanched almonds. The skins can be too coarse and affect the fineness of the flour.
5. Ingredient Check: Make sure that the almond flour you purchase is specifically for baking. Some almond flours are intended for other culinary uses and aren’t as fine.
By following these tips, you should be able to achieve finer almond flour and improve your macaron results. We know that making macarons is not an easy task and can only be mastered with a lot of practice and patience. You’re doing great, and you’ll see the results in no time
Best regards.
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Level:
Scoolinar
Dear Susan, you gave me great ideas in order to get a better grinded almond flour and have a better result next time. Thank you SO MUCH!
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Level:
Scoolinary Team
I guess this kind of spirit is essential to accomplish great results (in cooking techniques and LIFE). So congratulations, Elissavet. I’m confident you’ll come back again with greatness. Have a marvellous week, dear!🙌🌻
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Level:
Scoolinar
Thank you so much, dear Sol! Still the macarons were very delicious and we enjoyed them very much 😊 But next time the are going to be beautiful too!
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Level:
Scoolinary Team
Hi Elissavet
I’m glad to hear that. You know you can reach out to me anytime if you have any other questions—I’ll be happy to help.
Best regards. -
Level:
Scoolinar
As Sussan says. Blend your tant pour tant in a food processor.
I blitz mine, sift it, blitz it, sift it, blitz and sift a third time. Then I find it should be fine enough.
Your piping looks good.
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