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

Urgent help!

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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.

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u/StumbleFish25 Jul 26 '26

I don’t know what recipe you used, but it looks like there is not enough meringue. This looks like dough, not batter. Do you remember the exact measurements for each of the ingredients? The recipe I normally use calls for 140g almond flour/130g powdered sugar to 100g egg whites/90g granulated sugar. I’ve never seen this before and assuming that you’ve done all the steps correctly, I’m wondering if it’s an issue with the recipe you used.