Macaronage

So, my thought is to whip up all of the meringue with yellow and then do the macaronage with half of the meringue. As those are baking, I'll add green to the meringue left in the mixer, briefly whip that, and then do the macaronage on that half. Between the two sessions of macaronage and piping, I suspect I'll want a break.

Did I learn a lot about the intricacies of macaronage (the term used for folding the macaron batter), that I actually didn't know how to make a proper French meringue at the time, and the importance of using a kitchen scale? Yes. Did I master macarons? No.