Paul, December 30, 2011
In this second phase of our Macaron process, we pick up a neat little money saving tip (who doesn’t like to save a little money, raise your hand… and send it to me). You have an urge to make macarons but have no ready source for almond flour or you’ve seen it on the store shelf and the price made you swoon.
Not to fear, you can make your own almond flour and be whipping out macarons in no time at all.
Note that this quantity is the amount needed to make the Macaron recipe listed here. You’ll also note that the sugar is double the almond so adjust as needed. Also, you can use whole almonds with skin if that’s all you have on hand. You’ll just have a slightly more “rustic” looking final product. The only no-no is using salted almonds. You can also roast the almonds a bit beforehand to get a nuttier flavour. Spread the almond/slivers/slices on a lined baking sheet, pop in a 275°F oven and bake for about 8 – 10 minutes or until they are nice and fragrant and a little bit golden inside.
Directions: Put all the almonds and about half the sugar (doesn’t need to be exact) in the food processor with the blade attachment. Process for about 1 minute, keeping a watchful eye so you don’t get almond butter (the sugar should help prevent this). Sift the resulting product through a standard sifter into a bowl.
Take the remaining larger chunks and put them back into the processor with the remaining sugar and give them another minute of processing. Sift again into your bowl . By this point, you should should be down to maybe a tablespoon or two of slightly coarse nut bits left. If this is all you have left and the bits aren’t too coarse, toss ‘em into the main almond flour pile. If its much more, give that a third whirr.
That’s it. You’ve got almond powder ready!
This process is based on info from BraveTart.com
You can also follow this same process if you want to make your macarons with different types of nut: hazelnuts, pistachio, whatever you prefer.
ProTip: Store your almonds (or any other nuts), whether ground, whole or pieces, in the refrigerator so the oils don’t start to go rancid. If you buy a fair amount when they go on sale, you can have some on hand at any time the macaron bug hits.