I've been looking at different macaron recipes and realized I did not 'punch' my batter as described here http://www.wikihow.com/Make-French-Ma... in my first attempt. I was wondering if punching the batter bursts the air bubbles that I try to keep intact when folding in the meringue? Would this punching cause a lack of puffing in the macarons when baking?
Also, has anyone tried using whip cream/flavored whip cream for macaron filling? I do not have a stand mixer for creaming butter and am leery at creaming it by hand for fear of it melting in mid-creaming (I do not have any experience creaming and I am making macarons for a party the day after so I prefer to use what is familiar)
Would the whip cream turn the macarons mushy after 15 hours? What if I solidified it a bit with some gelatin?
Thank you for your help