I have recently discovered - and fallen in love with - french macaroons. I want to attempt making them at home. I have found a good recipe in the Bouchon cookbook. The recipe calls for almond flour (5 cups!), but also says you can make your own by finely grinding blanched almonds (and sifting out the bigger bits). I called a local source and they sell almond meal (in the refridgerator case).
So - my question is - is almond meal the same as almond flour? It does seem so, since the recipe says you can sub ground, blanched almonds for almond flour.
Any thoughts? Does anyone have experience baking these at home?
Updated 2 years ago | 3
Updated 6 months ago | 19
Updated 9 months ago | 8
Updated 1 year ago | 0
Updated 2 months ago | 1