Every baker has an opinion about the best way to create the perfect macaron batter, a process known as macaronnage. The idea is to press out just enough air from the batter so that it runs off your spatula thickly, slowly, but consistently. I like to gently fold the dry ingredients into the meringue, scooping from the sides, and then "punch" the center of the batter with my spatula. Others prefer pressing the batter into the side of the bowl. Find what works best for you.
Don't Sweat the Technique
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