The art of french pastry phần 81

1 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 2 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 SECOND METHOD 1 Pipe the macarons as directed in the above method 2 Cut the tail with a quick swirl of the piping tip WHISK VS SPOON OR SPATULA Some recipes for pâte à choux say to use a rubber spatula or a wooden spoon when you add the flour to the hot liquids, but if you do this, especially if it’s humid where you live, you won’t stand a chance when it comes to ... quick flick of the wrist, cut the little tail at the top of the macaron with the edge of the piping tip MACARONS SECOND METHOD 1 Pipe the macarons as directed in the above method 2 Cut the tail... 2 Cut the tail with a quick swirl of the piping tip WHISK VS SPOON OR SPATULA Some recipes for pâte à choux say to use a rubber spatula or a wooden spoon when you add the flour to the hot liquids, but if you