How to Make Traditional French Macarons

5. Fold Together Ingredients

Fold the almond flour mixture into the egg whites in three separate additions. Once all the flour has been added, continue to gently fold the mixture together until you achieve a cake batter-like consistency, where the batter runs off your spatula in thick ribbons.

Pro tip: It is important not to overmix or undermix your batter. Overmixing will result in a runny batter that will spread during baking and won't develop pronounced feet. If the batter is undermixed, too much air will remain, and the macarons will dry out and crack during baking.