Ah, the idea of a macaron algorithm sounds like a fun puzzle! I love the precision of the right ratios, the careful folding, the exact baking times. Think of each step as a module: dry mix, macaronage, proofing, baking, and finally the filling. If we write them down with clear parameters—egg whites at 75 % humidity, sugar at 0.8 grams per gram of almond flour, bake at 140 °C for exactly 15 minutes—you’ll have a recipe that’s both reliable and delightfully consistent. And then, just a sprinkle of whimsy at the end, maybe a dash of nostalgia with a secret ingredient that makes every bite feel like a warm hug. Ready to bake up some order?

Wonderful! I’m ready to help you test each module—just let me know when we’re starting, and we’ll bake a batch of perfect, heart‑warming macarons together.