One of the commonly asked questions from our followers is whether to use blanched or unblanched almond flour or almond meal when making macarons. In this blog post we’ll share some thoughts in this matter.
What is Almond Meal?
Almond meal is made from raw unpeeled almonds. It is usually more coarse in texture and has a darker color than almond flour because of the almond skin. It is usually used for baking bread or not as "cakey" texture baked goods. For macaron making, almond flour should be used because we want to create a finer texture. Otherwise, the macarons will not be smooth.
Blanched Almond Flour vs Unblanched
Blanched almond flour is usually preferred over unblanched flour because the skin has been removed and so it does not have the the speckles in the color. It creates a smoother batter texture and a brighter color for the macarons.
Should We Make Our Own Almond Flour?
Making your own almond flour is another good alternative. It can ensure the consistency of the almond flour and make sure it is fine enough for baking macarons.
Commercially produced almond flour are made for a variety of uses like tarts, breads and cookies. Almond flour for use in baking macarons should ideally be less oily but the grinding up of almonds into a fine flour can sometimes release these oils, making the flour less desirable for macarons. Making almond flour at home is a good way to control the results and can be considerably cost savings too.
How To Store Almond Flour
Since almond flour is made out of almonds, it is rich in oil. Therefore, light and heat are its enemies. It is okay to store it in a cool, dark, dry pantry as long as the flour is used in a reasonable amount of time. Needless to say, we would like to store it in a sealed or airtight container.
Although refrigeration is not required, the best way to store it is to put it in the fridge. It will help extend the shelf life of the almond flour.
Almond flour can be stored in the freezer as well. However, please ensure that almond flour is used after it comes to room temperature.