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CupcakeFarmer | Aug 22, 201712:20 PM     2

Hi, I made macarons this week and I'd forgotten how hard it is to get the ground almonds through the sieve! It takes so long, just for a small amount...

My first question: Is there any brand of ground almonds that are very fine and easy to get through a sieve? This would help greatly; I've heard that Waitrose ground almonds are good, but the closest is quite a way away and not worth the journey. (What my parents told me)

Also, I've read a lot of threads that talk about almond flour and almond meal. Are these the same as ground almonds? And if not, is ground almond flour a good, fine substitute that's better for getting through a sieve but has the same properties, leaving you with the same crunchy, sticky macaron shells? The word 'flour' gave me hope that it was a very fine version of ground almonds, but the internet had very mixed opinions...

I thought this would not only make them less of a pain to make, but also give them a shinier, smoother surface with not so many almond grains. Thank you for reading, and if you have any advice and tips please let me know; I am eager to save my wrist from the horrible fate that is ground almonds and sieves. :)

(PS. I know you can cure the grain problem by sieving the almonds three times, but I couldn't bear the thought of doing that with the monstrous ground almonds I'm stuck with at the moment. I would consider it with a nicer kind. XD)

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