this brand worked well for me all of my previous attempts but ive been busy lately so my almond flour has been sitting around (3~4 months) and my macarons came out pretty lumpy
which almond flour is the best for this ? can i still use kirkland?, i dont really want to throw out the whole thing (its a 1.36 kg bag that ive hardly touched).
or am i misdiagnosing and the lumpiness is unrelated to the flour?
by macaronattempter
1 Comment
Multiple runs through the sifter may help.