Before we proceed with the recipe, I’ll first throw in a little DIY on how to make almond flour. Almond flour can be pretty expensive if bought as it is, but if you have time or are looking to save a few bucks, then this is how you can make your own. You’ll need some almonds, of course. The amount you use will depend on the amount of flour you want to make. Boil some water and put the almonds in a heat-prove container. Then pour the boiling water over them until submerged, and wait for 1 minute.
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Transcript
Before we proceed with the recipe, I’ll first throw in a little DIY on how to make almond
flour. Almond flour can be pretty expensive if bought as it is, but if you have time or are
looking to save a few bucks, then this is how you can make your own.
You’ll need some almonds, of course.
The amount you use will depend on the amount of flour you want to make.
Boil some water and put the almonds in a heat-prove container. Then pour the boiling
water over them until submerged, and wait for 1 minute.
Then drain them quickly and run cold water through them until they are cool enough to
handle.
Lay them on a paper or a tea towel and pat dry. You’ll see that the blanching process
has caused the almond skin to shrivel.
Peel or squeeze the almonds out of their skins.
Now this should be an easy process if your rinsing water was pretty cold and/or you
have long nails. I never thought I’d wish I’d grown my nails until today. I kept getting
almond pieces under my nails and they hurt like you wouldn’t believe.
Anyways, once that’s done, preheat your oven to 350F and lay the almonds out on a
baking sheet.
Bake for 10-15 minutes until dry. Watch the almonds - you don’t want them to turn too
brown.
After that’s done, it’s just a case of getting out your food processor or mill or coffee
grinder. Fill it until 1/3 up at a time and pulse until you get a fine powder.
Warning: over grinding can cause the almonds to clump together and turn into almond
butter, because the almonds will release its natural oil if over-ground.
For this particular recipe, you’ll need to sieve the almond powder to get a finer, lighter
texture.
Trust me, there’s a difference between these 2 almond flours - a 30 minute’s worth of
arm-work difference.
And so after you’ve got your almond flour, be it home-made or store bought, it’s time to
make some macarons.
As with my previous TL-DR walkthroughs, there’s going to be some commentary
alongside the recipe (written verbatim, in bold).
The recipe was written in metric measurements, but I’m going to include both the
original values given and the approximated US cup & spoon conversion that I used.
With macarons it is recommended that you go with the metric, since it’s all about
accuracy, but if push comes to shove, the converted measurements are pretty close.