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Here’s why these three points work 👇🏽 1. Stiff peaks. Whipping produces air pockets that the egg white protein and sugar hold securely. This makes the inside of your macarons fluffy, and when you bake the macarons, the heat and the air work to lift the macaron shell and create the classic feet you’re after. 2. Batter consistency. Folding your batter (aka macaronage) is the technique of incorporating the meringue with the dry ingredients and deflating any excess air. The thing is, there comes a
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