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Truffle Nation Team Truffle Nation
11 Days Ago · 5 views

Why are almond flour and icing sugar processed and sifted for macarons?

Baking & Technique macaronsclass-q-and-a

From our September–October class Q&A. We’ve grouped related student questions and prepared this answer from the course reference.

Why are almond flour and icing sugar processed and sifted for macarons?

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1 reply

Truffle Nation Team Truffle Nation 11 Days Ago

The reference combines finely ground almond flour and icing sugar for a smooth shell. Pulse only briefly if needed, then sift. Overprocessing almonds releases oil, which can make the batter oily and flat.

Use the specified almond flour and icing sugar. Don't replace the icing sugar with castor sugar merely because both are sugars.

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