Hello Everyone! 

Someone once asked me, what's the most difficult part in baking the perfect macaron? 

When I think about it, the mixing of the meringue with the tant pour tant (icing sugar and almond meal mix) would be the trickiest. It is so easy to over mix or under mix.

If it's over mixed, then the resulting batter will be too runny. This means that when it's piped, the result would be a flat macaron instead of a lovely domed shaped one. 

If it's under mixed, then you get a macaron that's has a very pointy tip. 

So how do you know when you've mixed it enough? 

When you lift up the batter with your spatula, the batter should flow back down like molten lava. The batter should also look glossy. 

Trial and error! Don't be afraid to dive in and give it a go! 

Happy Baking!