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French Almond Macaroons

dlish's picture

French Almond Macaroons (post #64536)

in

Has anyone made these? I'm using the Martha Stewart recipe from her Baking book. I did a batch last night using some almond meal I bought at Trader Joe's. However, they turned out speckeled. I don't know what I was thinking, the meal looks like it used whole ground almonds, including the skin. My questions are -- Is almond flour the same as almond meal? Do they sell either one of those w/o the skins being ground? (I want to have a pretty white cookie, like the picture)

Thanks for any assistance!

RuthWells's picture

(post #64536, reply #1 of 13)

When I make macarons, I grind my own blanched almonds in the food processor. Makes for nice, un-speckled cookies. ; ) I have a pic of my latest batch (tinted pink) on my blog, if you'd like to look.

Ruth Wells


"Gardening is the only unquestionably useful job."
 - G.B. Shaw


www.lemonade-and-kidneys.blogspot.com

Ruth Wells

"Gardening is the only unquestionably useful job."
 - G.B. Shaw

www.lemonade-and-kidneys.blogspot.com

www.ruthssweetpleasures.com

http://www.pkdcure.org/Default.aspx?TabI...

dlish's picture

(post #64536, reply #2 of 13)

Thanks for the info. Can you get them fine enough just by using a food processor?

RuthWells's picture

(post #64536, reply #3 of 13)

Well, I don't get them as fine as commercial almond flour, but I get them fine enough for my purposes. Just keep an eye on them and don't turn them into almond butter by mistake. Adding a Tbs of the sugar from the recipe can help prevent over-grinding into paste.

Ruth Wells


"Gardening is the only unquestionably useful job."
 - G.B. Shaw


www.lemonade-and-kidneys.blogspot.com

Ruth Wells

"Gardening is the only unquestionably useful job."
 - G.B. Shaw

www.lemonade-and-kidneys.blogspot.com

www.ruthssweetpleasures.com

http://www.pkdcure.org/Default.aspx?TabI...

Lee's picture

(post #64536, reply #4 of 13)

Is almond flour the same as almond meal? Do they sell either one of those w/o the skins being ground?


The anser to both questions is yes.  I sometimes grind my own, but I buy almond flour/meal as well.  WF carries it, and if you can find it, Bob's Red Mill brand is good.  Health food stores may carry almond flour/meal, too. 

dlish's picture

(post #64536, reply #5 of 13)

I just saw some at WF. Ugh! Is it ever expensive. It was about $12 for the Bob's Red Mill. I have some blanched, slivered almonds at home. I'm going to try grinding them myself tonight. We'll see what happens. Thanks so much for the response! 8^)

Lee's picture

(post #64536, reply #6 of 13)

It is expensive, but nuts generally are.  I bought pecans, walnuts, blanched almonds and hazelnuts yesterday for Christmas baking.  Yikes!

Wolvie's picture

(post #64536, reply #7 of 13)

I feel your pain - I was doing the same thing. Ouch!

The significant problems we face cannot be solved at the same level of thinking we were at when we created them."


- Albert Einstein (1879-1955)

 

hsnow73's picture

(post #64536, reply #8 of 13)

I bought some from Trader Joe's awhile back.  I don't know if they still have it or if it is the type without the skins.

dlish's picture

(post #64536, reply #9 of 13)

Ok, so I made them again this weekend. The good news is that I won the "best cookie" category at my friend's cookie exchange. The bad news is that while they tasted good, they didn't look like the cute little "hamburgers" in the picture. Mine did not have the smooth, rounded top and the "ruffle" around the side.
I have since read that they are tricky little devils to make. So, I will be trying again.

Any tips would be greatly appreciated.

RuthWells's picture

(post #64536, reply #10 of 13)

The "ruffle" around the bottom is called the foot, and it can be a tricky beast. I find I get pretty good feet when I use a recipe that starts with a hotter oven, then reduces.

For the smooth tops, let your piped batter sit out on the countertops for 20 minutes or so before you bake -- the drying of the tops helps keep them smooth.

As far as nicely rounded tops go, this is a tricky thing that you will learn by feel. When you incorporate the almond flour into your meringue, you are deliberately knocking some of the air out of the mixture. You need to knock out enough air that you get a non-meringue product, but leave enough air in so that you get a little doming of the tops.

Ruth Wells


"Gardening is the only unquestionably useful job."
 - G.B. Shaw


www.lemonade-and-kidneys.blogspot.com

Ruth Wells

"Gardening is the only unquestionably useful job."
 - G.B. Shaw

www.lemonade-and-kidneys.blogspot.com

www.ruthssweetpleasures.com

http://www.pkdcure.org/Default.aspx?TabI...

dlish's picture

(post #64536, reply #11 of 13)

You're the best! Thank so much for the advice!

RuthWells's picture

(post #64536, reply #12 of 13)

My pleasure. I am still somewhat hit-and-miss with my macarons, but I sure love eating the mistakes. ; )

Ruth Wells


"Gardening is the only unquestionably useful job."
 - G.B. Shaw


www.lemonade-and-kidneys.blogspot.com

Ruth Wells

"Gardening is the only unquestionably useful job."
 - G.B. Shaw

www.lemonade-and-kidneys.blogspot.com

www.ruthssweetpleasures.com

http://www.pkdcure.org/Default.aspx?TabI...

Lee's picture

(post #64536, reply #13 of 13)

I am still somewhat hit-and-miss with my macarons, but I sure love eating the mistakes.


LOL, me too!