In this post I will talk about making macarons in a humid weather, especially in the summer – the season when the air conditioner serves as a respirator, especially where I live, the hot and humid Tel Aviv.
What a delicate cookies are the macarons, I don't think that there are such cookies like these with few ingredients, but with so many factors that can affect the macarons making.
Our macarons hate humidity, The higher the humidity, the longer macarons take to dry.
Excessive moisture like there is in July-August, or humidity on rainy days is an "enemy" of macarons. Moisture is an external factor over which we have no control. On days when there is high humidity, it is recommended to dry the macarons in an air-conditioned room, not in a room where there is high humidity. The higher the humidity, the more the macarons have to battle moisture – and it takes them longer to dry.
I'm dealing with macarons for 7 months now, so I've always made batches when the humidity was fine (apart from few days when it was rainy) . I read in many places over the network that macarons and humidity don't get along, but I didn't care, because why should I care about hot weather in january?
But time did it works and the summer has come, the summer has brought it high and terrible humidity, and the humidiy has a constant fight with the macarons.
All that I write here is applies especially to macarons that made with french meringue method. Macarons with italian meringue aren't affected by humidity such asthe french ones.
The kitchen in my appartment, is in a seperate room from the living room, so the air conditioner doesn't reach the kitchen. Why do I tell this? Because after piping the macarons we should let them dry, but when I left the macarons to get dry in the hot and humid kitchen, it took the macarons forever to get dry, one time the macarons batch didn't turn out well, straight to the garbage. I knew it was because of the humidity, so the next time I let the macarons sit to dry in the living room with an air conditioning. Sitting in an air conditioning room is recommended also when it's rainy outside. The air will help the macarons to get dry faster and prevent from the humidity to ruin the macarons.
I feel bad for people who are starting to "have an affair" with french meringue macarons in a hot and humid weather. The humidity is an external factor which we can not control.
For who of you that have given up, you can try to use "meringue powder" when beating the egg whites, or you can make macarons with the italian meringue method, this method doesn't affected by humidity like the french meringue method.
So after we talked about making macarons on high humidity weather, we'll talk about warm weather.
Do you see this pictures below?
Yes, I took these photos in the beauiful beaches of Tel Aviv , but I took the photos few months ago – in the winter time. If I'll take the macarons with me now to the beach, the macarons will melt and be sticky.
But the macarons aren't differ from other desserts that need to stay refrigerated.
desserts such as this can't survive outside when its 35 °C (95 F). In a hot weather, we should always keep the macarons cool.
My macarons photo was chosen for "The picture of the day" in some popular instagram page: 😉
And those photos haven't seen instagram, yet…