Almond Meal (blanched ground )700g
Our Blanched Ground Almonds are made from premium almonds with the skins removed, then finely milled to a light, consistent texture.
This versatile, flour is perfect for baking, thickening sauces, and creating moist, tender cakes with a delicate flavour.
Macarons & Financiers: The essential ingredient for smooth-topped, delicate French macarons and rich financiers.
Frangipane & Tarts: The base for classic almond frangipane filling in tarts and pastries. Gluten-Free Baking: A primary flour for cookies, and muffins, adding moisture and tenderness.
Thickening Agent: Use to naturally thicken soups, stews, and sauces, adding a rich flavour and creamy texture.
Coating & Crusts: Use as a coating for fish or chicken, or for creating a nutty crust for desserts.
How to Use: Can be used as a 1:1 substitute for almond meal. When substituting for wheat flour, a blend with other gluten-free flours is often best for structure. For the best results, store in the fridge or freezer to maintain freshness.
Storage: For optimal freshness, keep in an airtight container in a cool, dark, and dry place. Refrigeration or freezing is recommended for long-term storage to prevent the natural oils from rancidity.
Information
Recipe for Almond Meal
French Macarons
The most iconic recipe using blanched almond meal is French Macarons—delicate, chewy meringue-based cookies with a crisp shell and creamy filling.
Ingredients:
For Macaron Shells:
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1 cup (100g) blanched almond meal (superfine grind)
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1¾ cups (200g) powdered sugar
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3 large egg whites (room temperature)
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¼ cup (50g) granulated sugar
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½ tsp vanilla extract (or other flavorings)
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Gel food coloring (optional)
For Filling:
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½ cup buttercream, ganache, or jam
Instructions:
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Sift & Mix Dry Ingredients:
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Sift together almond meal and powdered sugar to remove lumps. Discard large bits.
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Whip Meringue:
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Beat egg whites until foamy, then gradually add granulated sugar.
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Whip to stiff peaks, adding vanilla and food coloring at the end.
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Fold & Macaronage:
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Gently fold dry ingredients into meringue in 3 batches.
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Mix until batter flows like lava (test: ribbon should dissolve in 10 seconds).
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Pipe & Rest:
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Pipe 1-inch circles onto parchment-lined trays.
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Tap trays to release air bubbles. Let rest 30–60 mins (until shells form a skin).
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Bake:
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Bake at 300°F (150°C) for 12–15 mins (feet should form; shells shouldn’t brown).
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Fill & Mature:
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Cool completely, then sandwich with filling. Refrigerate 24 hours for best texture.
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Why Blanched Almond Meal?
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Smooth texture ensures macaron shells are flawless (no speckled skins).
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Finer grind helps achieve the signature delicate crumb.
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