Mandelmehl

Almond flour for macarons

A perfect macaron calls for the right almond flour: finely ground, neither oily nor clumpy, with a wonderful almond aroma. Only this produces the characteristic smooth shells with even shape, delicate feet and the fine flavour that makes macarons so irresistible.

Properties

This almond flour impresses with its fine grind and ideal consistency – the prerequisite for smooth macaron shells and precise baking results. The natural almond aroma gives baked goods a fine, nutty note.

Application

Almond flour is ideally suited for macarons, tart bases, cakes, biscuits and fine nut fillings. For a special aroma, the almond flour can be toasted in the oven at 150°C and, once cooled, used for rolling freshly couverture-coated pralines.

Tips for perfect macarons

For optimal results, we recommend sifting the almond flour before use – this makes the shells especially smooth. The sifted almond residue can be used further for cakes, biscuits or pralines. Whip the egg whites to stiff peaks according to the recipe, then combine with icing sugar, baking powder and, if desired, aroma, gel color or cocoa powder. Pipe the mixture onto a Silicone macarons mat with a Piping bag and a 10 mm Round piping nozzle, gently tap on the table and bake after approx. one hour of drying time.

With this almond flour, macarons succeed with wonderfully smooth shells and deliciously crisp texture – professional and reliable.