School’s finally over! Woohoo! We had a picnic to commemorate it and there were bags and bags of food. Of course we couldn’t finish it all (I wish I could) but they packed it all away before I had a chance to eat more chips (not that I ate two full plates of them..cough…)
I can finally, finally start making something I’ve wanted to make for a long time: the French macaron. It used to be a hot item a few years ago, but of course I decided to make it once it wasn’t hot. That’s okay; trends just ain’t my thang.
Macarons are pretty finicky. They’re more temperamental than chocolate, and I am horrible at melting chocolate. But sometimes you’ve got to run before you walk, eh?
The first and foremost ingredient you need is ground, blanched almonds. And since almonds meal is ridiculously expensive, making them yourself is the best choice possible. The fun part is squeezing the almonds out of their skin. They go flying everywhere, and you have to catch them before your dog gets to them. They sort of look naked, though…
Look for the macaron recipe in the upcoming posts!
How to Blanch Almonds & Make Almond Meal
- Boil some water on the stove, then add in almonds. Boil for 1 minute.
- In the meantime, have a bowl of cold water. Once the 1 minute is up, dump the almonds into the cold water, then let rest for 15 seconds. The skin should now come right off once you squeeze them!
- Place almonds in a single layer to dry completely. After they’re dry, pulse in a food processor or a coffee grounder until very fine.