1. Fit a pastry bag with a 1/2-inch plain, round tip (such as Ateco #806). And, fill the pastry bagno more thanhalf full with the macaron batter. 2. Pipe the batter into the marked circles onto the prepared baking sheets, starting next to the edge of the circle and spiraling into...
12. Let the piped macaron batter dry UNCOVERED at room temperature for 1 to 2 hours, to allow skins to form on top and so the feet can form on the bottom of the cookie when baked. This is very important. Letting the batter rest before baking and leaving the oven door slightly ajar d...
Place the macaron template on a sheet pan, and place a second piece of parchment over it. Holding the piping bag at a 90˚ angle to the surface, pipe out the batter into blobs the size of the circles drawn on the template. Finish off each piped circle with a little "flick" of ...
Give each baking tray a good bang on the table three times to get the air out. Rest for 60 minutes. By this time, the macaron is flattened, which is a good thing, as this will help to prevent a hollow macaron. Bake at 300°F for 16 to 18 minutes. Spin the pan around in the ...