Hello! Can anyone help because I’m at my wits end here. I have been baking French macarons with a no rest method for over a year with zero issues. I bake several batches weekly and they are great! However this week every batch has failed! I have changed nothing! All I can think is that we opened a new box of almond flour, but it’s the same brand. When mixing the batter it seems perfect until I’m almost finished adding dry ingredients. Then it suddenly start to become too thick and almost gritty? No matter how much I keep folding it won’t thin out. Anyone have insight into whAt could be happening?
by Questions-answerso
5 Comments
Yes, I’ve noticed the macaronage becomes almost thicker in those cases and never thins out… annoying
Maybe more whipped egg whites?
Also, maybe it could be oily flour. Try drying it out in the oven before using it again for the next batch.
That exact thing happened to me the very first time I made macarons, where no matter how much I macronaged, the batter got thicker and then it looked exactly like your second pic! I read that it was oily almond flour or overheated meringue (Swiss method) or over mixed/too quickly mixed meringue. I used really old almond flour, so I placed my almond flour between two sheets of paper towels and baked in the oven at 200F for 45 mins. I also made sure to not overheat my Swiss meringue mixture and made sure to whip it on lower speed and not over whip it. They came out perfect the second time. I’m not sure what exactly caused the failed macarons the first time but if I had to guess it was the almond flour.
I’ve tried drying almond flour in the oven and adding 5g of raw egg whites , both methods work you’ll just have to dry them for longer before baking