Macaronage

The macaronage technique is critical for proper macaron texture and feet development. After adding the almond flour mixture to meringue, use a rubber spatula to fold and press the batter against the bowl sides in a deliberate motion. The goal is to deflate the meringue just enough to achieve the proper consistency. Test by lifting the spatula - batter should flow in thick ribbon and form a figure-8 that dissolves back into the mixture within 10 seconds. Under-mixed batter will be too thick and won't spread properly; over-mixed will be too thin and shells won't hold their shape. Count your mixing strokes to develop consistency.