To Sift or Not To!
Sifting Almond Flour for Macarons: A Comprehensive Look at Equipment and Technique
When it comes to making macarons, one of the most debated steps is whether or not to sift the almond flour. While most macaron experts insist on sifting, our approach at Macaron Centrale is a bit more nuanced, depending on various factors like the almond flour’s condition and the aesthetic look we want for the shells.
To Sift or Not to Sift?
Sifting almond flour is often recommended for achieving that perfectly smooth, shiny macaron surface. It helps break up any lumps, ensuring a consistent texture in the batter. Most opinions will agree that sifting is crucial for that refined look. However, we believe that whether or not to sift largely depends on the flour itself.
For us, if the flour we receive is fresh—often containing more moisture—we choose to sift it. Fresh almond flour tends to clump up during mixing, especially if the almond cells still retain some water content. This lumpiness can create inconsistencies in the batter, which affects the texture and smoothness of the macaron shells.
On the other hand, when we receive a batch of almond flour that’s more mature (older and drier, likely having been stored for a while), we often skip the sifting step. Instead, we take extra care by running our fingers through the flour, breaking up any lumps manually. This method works well in ensuring a lump-free batter without having to sift, making the process a bit faster without sacrificing quality.
Vegan Macarons: A Different Story
When it comes to vegan macarons, sifting the almond flour is much less of a concern. In our experience, the key to perfect vegan macarons lies in the ratio between the meringue and dry ingredients, and not so much in whether the flour has been sifted. However, the challenge with vegan macarons is getting the meringue right. If the meringue is overbeaten, the entire batch may be lost, resulting in hollow shells or feet that spread outward instead of rising upward.
We’ve learned the hard way that an overbeaten vegan meringue is nearly impossible to salvage. No matter how perfectly we macaronage the mixture, the final product simply won’t turn out right if the meringue is overworked. In fact, the most efficient way to deal with this is to start a fresh batch of meringue. Trying to rescue overbeaten meringue only leads to disappointment, and we’ve unfortunately had many batches end up in the trash because of this.
Our Thoughts on Sifting Equipment
With all that said, let’s talk equipment. Whether or not you decide to sift your almond flour, having the right tools is essential for consistent macaron production. Here’s a quick rundown of our thoughts on some of the equipment available:
- Fine Mesh Sieves: These are the gold standard for sifting almond flour. They effectively remove lumps while ensuring the flour is light and aerated, contributing to smooth shells. However, they can be time-consuming, especially for large batches.
- Rotary Sifters: These speed up the process significantly and can be useful when working with large quantities of flour. However, they may not break up the finest lumps as effectively as manual sifting, so we recommend using them only for mature flour or in combination with finger-checking for consistency.
- Electric Flour Sifters: Convenient but often overkill for smaller macaron batches. While they save time, they also require frequent cleaning, which can offset the convenience.
Conclusion: Sift When Necessary
At Macaron Centrale, we approach sifting with a practical mindset. While sifting is important for new flour with higher moisture content, it’s not always necessary with mature flour. And when it comes to vegan macarons, our priority is perfecting the meringue rather than obsessing over sifting. By adapting our techniques based on the condition of the ingredients, we ensure that each macaron batch comes out just right, whether we sift or not.