![Making homemade French Macarons with raspberry coffee flavor: light pink, unbaked macaron batter, so called macaronage, piped in circles on white parchment paper before baking Stock Photo | Adobe Stock Making homemade French Macarons with raspberry coffee flavor: light pink, unbaked macaron batter, so called macaronage, piped in circles on white parchment paper before baking Stock Photo | Adobe Stock](https://as1.ftcdn.net/v2/jpg/01/84/07/24/1000_F_184072438_8eLuPiUb9TI4s0yymCNtcLPUpZ5tGcMF.jpg)
Making homemade French Macarons with raspberry coffee flavor: light pink, unbaked macaron batter, so called macaronage, piped in circles on white parchment paper before baking Stock Photo | Adobe Stock
![Macaronage: to deflate or not to deflate? I want my shells to be fluffy and not flat, but I also don't what hollows. How do you macaronage: deflating or folding only? : Macaronage: to deflate or not to deflate? I want my shells to be fluffy and not flat, but I also don't what hollows. How do you macaronage: deflating or folding only? :](https://i.redd.it/mm4bkqexp0y81.jpg)
Macaronage: to deflate or not to deflate? I want my shells to be fluffy and not flat, but I also don't what hollows. How do you macaronage: deflating or folding only? :
![Swiss method, mixer (paddle) macaronage. Sturdy and not hollow! Never going back to French method and hand macaronage 😛 : r/macarons Swiss method, mixer (paddle) macaronage. Sturdy and not hollow! Never going back to French method and hand macaronage 😛 : r/macarons](https://i.redd.it/8bzjsf9cqb461.jpg)