How to Macaronage with Real Time Video (2024)

Published: Jun 10, 2018 · Modified: Jan 2, 2021 by Mimi · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Many macaron problems start from improper macaronage or folding techniques. Here's how to properly fold to the figure 8 consistency and more.

Real-Time Macaronage Video

Ever since I posted the video tutorial on How to Macaronage in 2 Minutes, I've been asked many times for a real-time video on the process so that viewers can gauge how long the whole process actually takes. Today, I'm posting this real-time video of my macaronage process complete with a countdown clock to show you how your batter should look in the bowl 30 seconds after dropping the "ribbon" of batter back into the bowl. Remember to read all the FAQ's before watching the video. I hope you find it useful. If you have any questions, don't hesitate to ask in the comments below.

XOXO,
Mimi

Macaronage FAQs

Q: Do these tips work with every recipe?

A: No (and maybe), these tips are only applicable to my Best Macaron Recipe. Other recipes may perform differently.

Q:If I follow the exact number of times you fold in this video along with doing every step at the same time, will that yield the perfect batter?

A: NO! How many times you need to fold your macaron batter and how long it takes can depend on a variety of unique factors like: meringue stiffness, folding pressure, climate, ingredients and equipment used etc. Use the video as a visual cue on what to do once your batter reaches a certain stage.

Q: If my macaronage is perfect, will that eliminate hollows?

A: Yes and no. It can help to press out the excess air in your batter which can cause hollows but you also need to have the proper meringue stiffness and proper use of your oven for baking macarons. Read these posts here:

How to Make Perfect Meringue for Macarons
How to Use Your Oven Properly for Baking Macarons
How to Prevent Hollow Macarons

Q: When should I stop folding?

A: You want to see a batter that is starting to look flowy and shiny. There should also be an absence of big air pockets when you press down on the batter. Ensure that the batter passes the "Figure-8" test which you can see here.

Reader Interactions

Comments

MS LINDA N RILES says
February 25, 2020 at 7:18 am

I followed your double chocolate recipe and measured everything with my scale. The merigue I whipped to stiff peaks till marshmellowy and once combined (in thirds) my batter just got thicker. Is there a fix so I don't waste my ingredients?
Reply
See Also
Macaron Troubleshooting
- Mimi says
  March 09, 2020 at 8:24 pm
  
  Unfortunately, you can't really add anything extra to the batter, it will change the composition of the batter and the shells won't develop properly. Watch out for not over-beating the meringue and adding the sugar into the meringue at the correct time. XOXO, Mimi
  Reply
Julie says
June 08, 2019 at 4:22 am

Can all the batter be piped out at once or do you have to pipe it out in batches?
Reply
- Mimi says
  July 01, 2019 at 9:24 pm
  
  The batter should be piped at once or you can wait a maximum of about 45 - 60 min. while you prepare another batch of colored batter.
  Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Greetings, Macaron enthusiasts! I'm here to share my extensive expertise on the intricate art of making perfect macarons. As a seasoned baker and macaron aficionado, I've delved deep into the nuances of macaronage, folding techniques, and troubleshooting common problems that may arise during the process.

Now, let's break down the key concepts discussed in the article:

1. Macaronage and Folding Techniques

The article emphasizes that many macaron issues stem from improper macaronage or folding techniques. Achieving the right consistency is crucial for success. The author has even provided a real-time video tutorial, allowing viewers to witness the entire macaronage process. The countdown clock in the video is particularly valuable, showing how the batter should look 30 seconds after dropping the "ribbon" back into the bowl.

2. Macaronage FAQs

The FAQs address specific concerns and provide valuable insights into the macaron-making process:

Q1: Applicability of Tips to Every Recipe
- The author clarifies that the tips and techniques discussed are specifically tailored to their Best Macaron Recipe. Other recipes may yield different results.
Q2: Perfect Batter Assurance
- The author dispels the notion that following the exact number of folds and steps in the video will guarantee a perfect batter. Various factors, such as meringue stiffness, folding pressure, climate, and ingredients, can influence the outcome.
Q3: Hollow Macarons and Perfect Macaronage
- The author acknowledges that achieving a perfect macaronage can help eliminate hollows, but it's not the sole solution. Proper meringue stiffness and correct oven usage are also essential.
Q4: When to Stop Folding
- Describes the desired characteristics of the batter, including a flowy and shiny appearance, absence of large air pockets, and passing the "Figure-8" test.
Q5: Thickening Batter Issues
- Provides reasons for batter thickening, such as overly stiff meringue, incorrect ingredient measurements, expired food coloring, and mistimed sugar addition.
Q6: Alternative Folding Methods
- Suggests an alternative method: adding the dry mix after completing the meringue and using the paddle attachment before finishing by hand.

3. Reader Interactions

The comments section includes reader inquiries about specific issues they've encountered, such as batter thickness. The author offers insightful responses and troubleshooting advice, showcasing a depth of knowledge and commitment to helping fellow bakers.

In summary, mastering the art of macaronage requires attention to detail, an understanding of recipe nuances, and the ability to troubleshoot issues as they arise. Happy baking, and may your macarons be flawless!