Tuesday, January 1, 2008

Joint Post Pink Macarons with Chocolate

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  1. 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.

  2. 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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