The art of french pastry phần 80

a 45-degree angle, close to the sheet pan (about ¼ inch away) For rounder teardrops (needed for the Lemon Cream Tart with Meringue Teardrops) move the bag away from you ½ inch so that a bulb forms 2 Continue to press on the bag and swing the tip towards you while you progressively stop pressing, so that the teardrop ends in a tail 3 If you stop pressing abruptly the teardrop will not have a tail 4 If you continue to press while you swing the tip towards you the tail will be too long MACARONS Hold the bag vertically over the sheet pan ½ inch above the pan with the tip pointing straight down Pipe 1½-inch rounds and stop pressing With a quick flick of the wrist, cut the little tail at the top of the macaron with the edge of the piping tip MACARONS ... above the pan with the tip pointing straight down Pipe 1½-inch rounds and stop pressing With a quick flick of the wrist, cut the little tail at the top of the macaron with the edge of the piping tip... abruptly the teardrop will not have a tail 4 If you continue to press while you swing the tip towards you the tail will be too long MACARONS Hold the bag vertically over the sheet pan ½ inch above the pan with the tip...move the bag away from you ½ inch so that a bulb forms 2 Continue to press on the bag and swing the tip towards you while you progressively stop pressing, so that the teardrop ends