Last week I ruined 3 batches of macarons in a row

Tuesday was supposed to be my big macaron experiment day but my kitchen humidity was at 70% and I didn't check. First batch came out cracked, second was hollow shells, third had no feet at all. Has anyone else found a reliable way to macaron in a humid house?

3 comments

3 Comments

wood.faith1mo ago

Have you tried using a dehumidifier right in the kitchen while you work? It made a huge difference for me when my place was a swamp last summer. Also sifting your almond flour twice instead of once helps a lot with hollow shells. And for the feet, letting the shells rest a full 45 minutes even if they feel dry can save your batch.

dakotab931mo ago

I read something about how humidity affects the proteins in macaron batter. It like messes with the structure or something. That's probably why the dehumidifier trick actually works. I also saw this tip about using older egg whites for better feet. Seems like letting them age in the fridge for a few days really helps. Between the resting time and the flour sifting, I bet your kitchen is way less stressful now.

sean_cooper581mo ago

Wait, doesn't humidity wreck the meringue structure too?