Why is it important to sift the almond flour before adding it to the Macaron batter?

Sifting almond flour before incorporating it into the macaron batter is crucial for achieving a smooth and uniform mixture. Almond flour can often contain small clumps due to its natural texture and moisture content. By sifting it, these clumps are broken down, ensuring that the flour is finely aerated and evenly distributed throughout the mixture. This results in a smoother batter that helps create the characteristic texture and appearance of macarons. Additionally, a well-sifted flour contributes to better incorporation with other ingredients, such as egg whites, which is essential for achieving the desired consistency for macaron shells. This step is particularly important in macaron-making, where precision in texture significantly impacts the final product.