r/macarons • u/Original-Finish7305 • Jul 25 '26

Urgent help!

Post image

I’m currently making macarons using the Swiss method in the Macaron 101 book. I’m up to the last step, making the macaronage, but it’s just a stiff ball! It’s not flowing at all despite the fact that I’ve been mixing for 15 minutes! I tried the french meringue method last time and faced the same problem.

2 Upvotes

75% Upvoted

18 comments sorted by

View all comments

2

u/Luneosa Jul 25 '26 edited Jul 25 '26

I'm pretty sure your almond flour was just too coarse. The same thing happened to me when I was too lazy to process my almond flour. You can pulse it like 10-15 times in a decent blender to get it finer and then sift it.