What consistency should the Macaron batter achieve before being piped?

The correct answer is that the macaron batter should be flowing but able to hold its shape before being piped. This consistency indicates that the batter has reached the right stage of mixing, where the ingredients are well combined, and the air incorporated creates a smooth texture without being too thin. When the batter flows, it remains manageable for piping, allowing for the formation of well-defined circles or shapes on the baking sheet.

This ideal consistency is integral to achieving the characteristic smooth tops and ruffled feet of the macaron once baked. If the batter is too runny, it will spread excessively during baking, losing the desired form. Conversely, a thick and sticky batter could lead to lumpy macarons and might not spread at all, resulting in an uneven appearance. A fluffy and airy batter, while it may sound appealing, would typically lack the necessary structure to create the final product. Therefore, aiming for a flowing batter that holds its shape is crucial in the macaron-making process.