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[Paul Miller]

Hi Lulu

In tropical climates, ambient humidity has a huge impact on this kind of pastry work. Meringues, macarons, and crisp elements absorb moisture from the air very easily, so a recipe that works perfectly one day can behave quite differently the next, even if you haven’t changed anything.

I’d try to adjust the recipe as little as possible and focus first on controlling the environment: air conditioning or a dehumidifier, trays drying in a stable area, and, if possible, a hygrometer so you know what humidity level you’re actually working with. With macarons, for example, the drying time before baking can increase quite a bit on very humid days.

Storage is just as important as the recipe itself. Crisp elements should cool completely before being packed, then go into truly airtight containers. For very delicate products, food-safe desiccant packets can also help, as long as they don’t come into direct contact with the food.

And I’d keep doing exactly what you’re already doing: observe, take notes, and compare. If one day the humidity is 60% and another day it’s 80%, write down drying times, final texture, and how long the product stays crisp. After a few tests, you’ll build your own “humidity map” and you’ll be able to anticipate those difficult days much more confidently.