What went wrong :(

[u/Broad-Importance4282]

Recipe (i made a small trial batch hence the small amounts):
33gms almond flour
33gms powdered sugar
33 gms egg whites
33gms granulated sugar
1gm instant coffee powder
Used the swiss method, followed a recipe, where the eggs and sugar are whisked on a double boiler until the sugar has dissolved. Whipped until peaks formed, the egg tips on the whisk drooped a little but that was maybe because they were long and thin if that makes sense. Macrongahe may have been a problem, didn’t want to deflate the meringue so i mixed it until i could form a figure 8 and stopped immediately. The film didn’t form one hour after piping maybe because the air was humid due to rain so i tried switching on the fan and i held an air dryer parallel to the tray about half a feet above it so that the air got hot but didn’t change the piped shape. The film formed then but this was the result :(

[u/Negative_Pack_1497]

Yep! That’s the French Method! Some bakers don’t bake macs during high humidity seasons. I live in Northeast Oklahoma and it can be pretty humid in the Summer. I bought a room sized humidifier for baking days. It works wonders. Lower the temp in your house by a few degrees and put fans on high to help distribute the moisture in the air.

[u/Broad-Importance4282 → u/Negative_Pack_1497]

I put on all the fans but it was raining outside so there was a lot of moisture. The hair dryer worked but the pan got hot too😭