Part 4/7:
With the meringue ready, the next step is to fold it into the almond mixture. Rather than dividing the meringue into batches, you can add it all at once for easier mixing. Using the "cut and fold" technique, gently incorporate the meringue into the dry ingredients until you achieve a batter that flows slowly off the spatula.
This part of the process requires precision; overmixing can lead to flat macarons, while undermixing can result in a lumpy texture. Once the batter is smooth and shiny, you're ready to pipe.