the ⅜-inch round tip and pipe 1¼-inch rounds onto the sheet pans lined with silpats Leave 1 inch of space between each cookie and stagger the rows When you first pipe the rounds you will see a small tip, but it should disappear on its own and the cookie should look like a round, smooth disk Sprinkle the cookies evenly with granulated sugar Let the cookies dry at room temperature for 45 minutes or longer, up to 24 hours in humid weather, until a skin has formed on the surface You should be able to touch the surface without leaving a mark and without the batter sticking to your finger The temperature and humidity in your room will be a factor in the time it takes for the cookies to form a skin Meanwhile, preheat the oven to 350°F/180°C and arrange the rack in the middle When the cookies have formed a skin, bake 1 sheet pan at a time, opening the oven door quickly so that you do not lose too much heat Close the door and let the cookies bake at 350°F/180°C for 10 minutes, until they start to rise, then turn the heat down to 300°F/150°C and bake them for another 8 minutes Remove from the oven and cool IT’S DONE WHEN IT’S DONE The tops of the cookies should be rounded, and they should have a foot created by the rising The foot should be golden brown, but the top of the cookie should be offwhite STORAGE This is a dry cookie that can be kept in an airtight tin for 1 month They ... minutes, until they start to rise, then turn the heat down to 300°F/150°C and bake them for another 8 minutes Remove from the oven and cool IT’S DONE WHEN IT’S DONE The tops of the cookies should be rounded, and... The tops of the cookies should be rounded, and they should have a foot created by the rising The foot should be golden brown, but the top of the cookie should be offwhite STORAGE This is a dry cookie that... and arrange the rack in the middle When the cookies have formed a skin, bake 1 sheet pan at a time, opening the oven door quickly so that you do not lose too much heat Close the door and let the cookies bake at