+
Home Cooking

Help!... attempt at blanching almonds is a BUST. skins won't come off

HighHeels | Apr 15, 201206:50 PM     9

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?

Thanks

Bree

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

21 Tropical Touches to Turn Your Place into Paradise
Home

21 Tropical Touches to Turn Your Place into Paradise

by Jen Wheeler | With coronavirus making travel a tricky and even potentially dangerous prospect this year, we're embracing...

8 Global Online Cooking Classes for a Taste of Travel at Home
Shop

8 Global Online Cooking Classes for a Taste of Travel at Home

by Pamela Vachon | With coronavirus making travel a tricky and even potentially dangerous prospect this year, we're embracing...

The Hawaiian and Not-So-Hawaiian Histories of the Mai Tai
Spotlight Interviews

The Hawaiian and Not-So-Hawaiian Histories of the Mai Tai

by Paige Feldman | With coronavirus making travel a tricky and even potentially dangerous prospect this year, we're embracing...

11 Pineapple Drinks That Go Beyond Piña Coladas
Recipe Round-Ups

11 Pineapple Drinks That Go Beyond Piña Coladas

by Jessica Gentile | With coronavirus making travel a tricky and even potentially dangerous prospect this year, we're embracing...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.