Raw, blanched, and ground almonds
Raw, blanched, or ground almonds: the foundation of macarons, dacquoise cakes, and financiers, and the crunchy decoration for cakes and pralines.
Raw, blanched, or ground
Raw almonds retain their skin: a more pronounced flavor, useful for rustic decorations or praline. Blanched almonds have no skin and provide a neutral base. Ground almonds, sifted, are the standard ingredient for macarons, dacquoise cakes, and financiers.
Choosing the right one 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 roasted. For a cream or a neutral mixture: blanched almonds.
Frequently asked questions
Which almond should you use for successful macarons?
A fine, dry powder, sifted with powdered sugar for smooth shells.
Should they be roasted?
For decorations and pralines, light roasting intensifies the flavor.
How should they be stored?
In a dry place, away from light and heat, in an airtight container: rich in fat, they go rancid quickly once opened.
