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.
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.
Q: My batter is getting thicker and not loosening up.
A: There are several reasons for this:
- The meringue may be too stiff.
- Wrong measurements of ingredients. This is often the case when you split the batter up to make several colored batters. Here is a post on How to Make Multiple Colors from One Batch of Macarons.
- Use of old/expired food coloring.
- Wrong timing of sugar addition. See this detailed post on How to Make Perfect Meringue for Macarons.
Q: Are there other easier methods to fold?
A: You can also try adding the dry mix into the mixing bowl after the meringue is completed and then beating the batter with the paddle attachment for 15 to 30 seconds, then finish it off by incorporating the rest by hand.
MS LINDA N RILES says
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?
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
Can all the batter be piped out at once or do you have to pipe it out in batches?
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.