Spoon the macaron mixture into a piping bag fitted with a 1cm/½in round nozzle. Pipe 5cm/2in circles onto the baking tray lined with greaseproof paper. If a peak forms, wet your finger and smooth ...
But why stop there? We’ve taken these tiny treats to a whole new level of delightful by creating mini macarons. These tiny tasty bites are not just a treat to eat; they’re a feast for the eyes too.
Macarons are tricky. There’s no getting around it, but it’s what makes them special. This Italian meringue technique helps to stabilise the sugar and egg white to give you a fighting chance.