I made macarons, but I didn't have almond flour, so I ground my own. They turned out fine, but they had a little bit of grittiness because of the almonds. Do you know how to fix this? You can look at my blog post pictures to see what I'm talking about. http://hungryhungryhighness.blogspot.com/2012/05/stress-baking-macaron-edition.html
Hi Nea! Thanks for commenting. I actually hear it's better to grind your own, but yes there will always be little bits that aren't ground up very finely (usually about 2 tablespoons at the end). Your macs actually look really smooth. Even at the Laduree store in NYC recently, I was noticing (with relief) that even their macaron towers on display had plenty of macs with bumps. If it's a taste issue you're worried about, I would just add a few more grams of nuts when you grind them with the sugar, then dump any larger bits that are caught by the sieve by the end. Hope that helps!
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