How to Make Traditional French Macarons

6. Pipe Your Macarons

Fill the piping bag with your batter. Hold it upright with the tip about ½ inch above your baking sheet and pipe the batter straight down onto the parchment, using your traced circles as a guide. Once you've piped the macarons, gently bang the baking sheets on your counter to release any air bubbles. Let the trays sit at room temperature for about 20-30 minutes, until a skin has formed on the top and the tops are not sticky to the touch.

Pro tip: Place the piping bag in a tall glass and fold the edges on the bag over the rim. This will keep the bag steady and upright, so it's easier to fill.