Almond flour

Poudre d'amande

What it is

The macaron base is called tant pour tant, as much for as much: equal weights of almond powder and icing sugar. The sugar is not only sweetening — it takes up the oil the kernel releases as it is ground, and it is the only way to get almond that fine without turning it into paste.

In the kitchen

Buy it by fineness, and sift it together with the icing sugar rather than alone: whatever stays in the sieve is oiled clumps, not coarse nut, and re-grinding them makes it worse. If a batter looks greasy, the powder was warm.

Goes with

Egg Icing sugar Butter Vanilla Apricot Raspberry

Same species

Bergeron apricot Almond Almond oil Amardine Amarena cherry in syrup Apricot

Also used with

Bitter almond

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