Thanks for the wonderful post. Your macarons look GREAT. I need slight clarification. Regarding the almond mixure, do u blanch the almonds before grinding them? Or do u literally take 200g of almonds with the skin and process till fine, then sift with 200g of icing sugar ? For the macaronage, you mantioned about folding half of the almond mixture into egg whites until well incorporated. You didnt mention about the remaining half of almond mixture. Would over mixing affect the macarons ? Thanks
Nope I blanch them, then make sure they’re dry and grind them up with the icing sugar for a very fine mixture.
And for the remaining half of the almond mixture, you DO fold them in, I don’t know how I forgot that I’ll fix it up right now!
and it somehow does affect it because you don’t need your macaron batter to be TOO loose, nor too stiff! You just need it to fall off your spatula in normal speed and create this ribbon-like pattern as it falls off.