The dryer the almond
flour, the more it will be
able to absorb and retain
moisture from the other
elements in the batter.
That is why we let it air dry
for a few days before
making the macarons.
Seek out almond flour
made from skinned
almonds—the skin has no
absorption value—and the
finer the almond flour, the
chris devlin
(Chris Devlin)
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