LIVE FRENCH MACARON MACARONAGE DEMO: if I were you, I’d grab my Macaron Journal & start to actively listen to this video for macaronage strokes & tech tips and note down time stamps. This is a recipe that uses 70g EW, or 24-27 complete macarons. If you’re using larger batter portion, same technique but maybe longer time. Do not macaronage for more than 4-4.5 minutes. Your batter will get dry and lose its viscosity and shine— may also get runny. White and black batter tend to get tougher to macaronage, and so might take longer. For recipe, go to my Guides Tab— Heart to Heart Recipes folder— Part 1 & 2.
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