This was “my muscle” when I was working making macarons.  This wooden spatula served its function not only to fold and mix the tough batter (after the dry mix was added) during the first 5 minutes, but also as my “scraper” when I pour the batter into the big pastry bag/frosting bag.  I used it to push the batter from top to the bottom (quite a work if you use your own hand – unless you’ve got big hands/palms).  So, each time the bag is getting less(and slightly messy), I press-flat the batter in the bag from top to bottom using this ‘powerful extended-arm’ of mine:), really-very helpful.  I bought this at “Norman Brown” woodwork booth last year.  Now if you ask, “who is Norman Brown?” He is a local of Puyallup, Washington wood crafter who also happens to have booth during “Ye Merry Greenwood Fair” in Richland, WA – our hometown (I just received his flyer on the mail and mentioned that he will have a booth again at the same fair this year).  The main reason I bought this was to ‘fold’ steam rice right after half-cooking(in the pot), before putting it into steamer.  But now – it is clear – I need it also for working with heavy mix/dough, especially during the first five minutes of macarons folding:)