I am attempting to blanch a pound of almonds. I have committed to making macarons for a charity event for Wednesday and wanted to get these almonds blanched because I truly can't find any place in Wichita to get almond flour and I didn't order it online earlier enough. I have never blanched before and I have tried 2 small batches and the skins just aren't coming off. It is like the skins won't shrivel up. The first batch I tried I put about 30 almonds in a bowl and poured some boiling water over them (enough to cover) and then waited exactly 63 seconds then put them in a mesh strainer and ran under cold water for a short bit, laid them out on a paper towel and started peeling. They would come off but they certainly weren't sliding off. I was having to use my fingernails to peel them off and it was taking forever. It was taking about 40 seconds a piece. Yes I was timing myself because I had a pound ahead of me and needed to know if this was going to work. lol
The second batch I read online to let them dry after putting onto the paper towel so I did and the skins didn't shrivel up and I can't get them peeled at all.
I've watched a couple videos online and read 3 tutorials on various blogs and they all act like it is a breeze. Anyone got any tips. I really don't want to make the almond flour with the skins on because I am making pink, green and yellow macarons and I don't think they will color well with the almond so dark. Am I wrong?