Macaronage 🔥 this is the step of making macarons where you fold your dry ingredients into your meringue and deflate a lot of that air you’ve just spent forever adding into your meringue 😆 a lot of bakers go by the “figure 8 test” to determine when their batter is at the right consistency. My recipe is a bit thicker than some, so I say to fold until your batter flows like molasses or lava. In other words, it should flow slowly but continuously.