The law of physics would say that you gave up too soon:) Grease deflates meringue. The grease in nuts deflates the whipped egg whites, which thins the batter. It always starts out very thick, but as you continue to fold the batter (it might take some time and elbow greese), it will thin out. Or, you made a mistake measuring the ingredients and added way too much nuts, in which case even after the folding, there was enough nuts to just abosorb the moisture without thinning the batter. I hope this mishap didn’t make you give up on macaron forever 🙂. raffaello network. men; women; kids; sign in. If you love the almond and coconut flavors of the famous Raffaello candy truffles, you'll love this elegant coconut cake! The cake layers are made with almond flour and coconut cream, then filled .