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 🙂. ТОРТ РЕЦЕПТ Торт-мусс Раффаэлло с белым шоколадом и кокосом - bánh Raffaello creme chocolate RECIPE - Duration: 17:42. LudaEasyCook . This Pin was discovered by Mary Slinger-Carreer. Discover (and save!) your own Pins on Pinterest..