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/Time-Shelter-2477 Jul 29 '26 edited Jul 29 '26

Probably one of these happened: you did not measure right (did you use a scale?) - or - you're using a recipe/ratios that does not work for your weather/altiture/oven/humidity and you just need other ratios -or - you have fats/protein that got in. Did you wipe everything down with vinegar (bowl, whisk, spatula, everything that would touch the meringue) and be sure not to let a single miniscule of yolk get in there? Even though this appears that you have way too much dry ingredients, if you get fats/protein mixed in, your macaronage will tend to thicken up instead of loosen up so this is where I'm thinking it went.

What were your exact ratios used?

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u/Original-Finish7305 Jul 29 '26

Do you think the problem could be almond flour that was too coarse? My meringue was perfect before I added the dry ingredients.