I'm getting ready to attempt macaroons for the first time and so I've been reading up about them. One thing I'd like to know is if they can be made with other types of nut flours. Has anyone here ever tried making macaroons with, say, walnut or pecan flours? I like to experiment and when I get confident with the types using almond flour I'd like to test bake some new cookies.
Also, I've been looking for information as to just why almond flour (and not other nut flours) is often used in cooking. Does it have a special chemical or fat ratio that makes it preferable? Anyone know or would like to wager a guess?