Raw, blanched and ground almonds
Raw, blanched or ground almonds: the foundation for macarons, dacquoise and financiers, and a crunchy decoration for cakes and praline.
Raw, blanched or ground
Raw almonds retain their skin: a more pronounced flavor, useful for rustic decoration or praline. Blanched almonds, without skin, provide a neutral base. Ground almonds, sifted, are the go-to ingredient for macarons, dacquoise and financiers.
Choosing the right type for your recipe
For macarons or financiers: fine powder, sifted with powdered sugar for smooth shells. For praline or a crunchy decoration: raw almonds, lightly toasted. For a cream or a neutral mixture: blanched almonds.
Frequently asked questions
Which almonds should I use for successful macarons?
A fine, dry powder, sifted with powdered sugar for smooth shells.
Should they be toasted?
For decorations and praline, lightly toasting enhances the flavor.
How should they be stored?
Store in a dry place, away from light and heat, in an airtight container: rich in fat, they go rancid quickly once opened.
