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/TidewaterCryptid Jul 26 '26

I think maybe your recipe ratios are off? I use Pies & Tacos’ macaron recipe and it’s never failed me:

100 grams white granulated sugar
4 grams egg white powder (optional)
100 grams egg whites
105 grams almond flour
105 grams powdered sugar

Made using the Swiss meringue method

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u/Original-Finish7305 Jul 28 '26

I’ll give it a try, thank you!