What You Need to Know
Blending almonds with sugar and oil to create a smooth and creamy emulsion, and then aging the mixture to allow the flavors to mature. The process involves the formation of a stable fat-protein interface that gives the paste its smooth and creamy texture.
Almond macaronage is a crucial step in creating authentic Italian desserts like macarons and marzipan.
Steps
- 1.
Macarons (France): Creates the smooth almond base for shells
- 2.
Marzipan (Germany): Forms the pliable almond paste
- 3.
Tarta de Santiago (Spain): Provides the almond filling texture
The Science
Primary Reaction
Emulsification