Using a round cookie cutter or the base of a large piping tip (something about 1.5 inches in diameter), draw a "template" for your macarons on a piece of parchment paper, leaving about ¾" between each circle. Combine the almond meal and powdered sugar together in a large bowl. Sift ...
Line a baking sheet with parchment paper with templates underneath. Holding the bag vertical, gently squeeze the batter out until batter reaches the inside line of the circle on the template. Release pressure and lift the bag up with a quick circular motion and then move to the next circle ...
This time, when making the chocolate shells for the Caramel Macaron Cake, I had a bit of leftover batter, so I piped it into mini macarons, which I then used to top the cake. I also used caramel crispearls to top the cake. You can get crispearls in so many different flavors, the ...