07/08/2026
Today challenged me.
I came into the bakery excited for a new week, ready to bake. But after several days of rain, storms, heat, and humidity, I knew my biggest challenge was waiting for me…macarons.
Here’s the truth… macarons are hard. Really hard. They’re one of the most temperamental desserts to make, and weather can completely change the outcome. It doesn’t matter what kitchen you are baking in. Macarons are hard. And well, today they won. I didn’t.
For those wondering what humidity actually does to macarons, it changes everything.
When it’s humid, the shells often form a very thin outer layer instead of a strong shell. They can become hollow inside, and sometimes they’ll crack with just the touch of a finger. They may look okay at first, but they aren’t the quality I want to serve.
Yes, I wasted ingredients. Yes, I lost time. And yes, it was frustrating. But that’s part of baking, and honestly, it’s part of life.
I’m not sharing this because I want sympathy. I’m sharing it because I think it’s important to show what happens behind the scenes. Social media usually shows the finished product, but it rarely shows the batches that fail, the recipes that don’t cooperate or the days when nothing seems to go right.
People sometimes tell me, “You’ve got macarons figured out now!” The truth? I’m still learning. I still fail, more often than I’d like.
But one challenging day doesn’t define me and it doesn’t define my business.
I slowed down, made adjustments, and eventually got a batch that worked. Tomorrow, I’ll crack more eggs, measure more almond flour, pipe another batch, and keep going.
Some days the recipe wins. Some days I do. Either way, I’ll be back tomorrow. 🤝
