Chpt 6 Macaron Batter Folding Technique & Consistency Testing

I know there are tonnes of videos showing you how to fold macaron batter and how the consistency should look like. But do you find it clear and helpful or are you still rather clueless when it is your turn to work on your batter? I hope what I present here is clear enough that you won't have any doubts when you make your macaron batter. I cover batter making for all meringue methods and two methods I use to test batter consistency that is applicable for small volumes of batter (such as 1 tablespoon worth), and larger volumes of batter (such as a few cups worth).

[@kht2015]

Thank you Phay for these wonderful tutorial!

[@bakingwithphay9427]

You are welcome 😊

[@danihenion2181]

So helpful. Thanks for making these videos, Phay!

[@bakingwithphay9427]

You are welcome!

[@BerrySweetsStudio]

Absolutely love it Phay

[@bakingwithphay9427]

Thank you for watching!

[@winterxc]

Thank you very much for sharing these tips!

[@bakingwithphay9427]

You are welcome 😊

[@Thebaroquebaker]

Good to know about the ratio of egg whites to paste if splitting the batter for different colors! Thank you!

[@bakingwithphay9427]

You are welcome😊

[@flana1609]

This is so lovely and very helpful, thank you! Will be experimenting when I bake again.

[@bakingwithphay9427]

You are welcome! Your bakes will get better with practice 😊