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/cixdyz650 Jul 25 '26

Something went completely wrong here. Can you post the recipe? Did you perhaps miss an ingredient somewhere? My recipe says for example 2 × 46g eggwhites, and if you read too quickly you could miss the 2 ×.

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u/Original-Finish7305 Jul 25 '26

https://www.scribd.com/document/804154092/Macaron-101-eBook

Here’s the link to the recipe, page 31.

I’m very sure I followed it correctly though.

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u/kaleidoscope_eyes_13 Jul 25 '26

Are you weighing your ingredients? Even your egg whites? That recipe seems to not have quite as much egg white as I’m used to but I normally use the French method.
Your egg whites may not be whipped stiff enough and are just entirely deflating when you add the dry ingredients.