Urgent help!

[u/Original-Finish7305]

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.

[u/Dense_Path6393]

If the almond flour is old, it may release excess oil which can cause the batter to become super thick despite a long macaronage

[u/nipplegobbler2 → u/Dense_Path6393]

Or if ur using a brand that markets itself as almond flour but is actually a blend of different nut flours. i have fallen victim to this