Almond flour is the one distinctive ingredient used in french macarons. As a budding baker one year ago, I attempted to address some questions regarding the almond flour used in macarons. Over one year later, one of the top viewed posts on this blog is my post on almond flour for French macarons.
Today I want to revisit the reoccurring question that many emerging bakers have – does the type of almond flour used in macaron batter matter? To address this question, I decided to run a little experiment of my own, I made Pierre Hermé’s Pistachio macarons from another post using almond flour purchased from Trader Joe’s and Bob’s Red Mill.