8 At this point you need to “macaronner,” which means to over-mix the mixture If you don’t do this, when you pipe small rounds onto your silpatlined sheet pan, the tail left by the pastry bag will never disappear In order to prevent this, continue folding the mixture for 20 seconds, then lift the rubber spatula up into the air and let some mixture drip onto the surface of the macaron mixture Wait for 15 seconds to see if the drip disappears slowly into the mixture If it does, then it is ready; if not, mix for another 10 seconds and repeat the process Scrape the mixture into the pastry bag fitted with a ⅜-inch round tip Holding the bag vertically over the sheet pan with the tip pointing straight down, pipe 1½-inch rounds onto the silpats or parchment paper; make sure that they are not larger than this and take care to leave a 1-inch space between each round and to stagger the rows Let the macarons sit at room temperature for 45 minutes or until they form a skin The time will vary depending on the humidity in your kitchen Meanwhile, preheat the oven to 300°F/150°C and arrange the rack in the middle 10 Bake 1 sheet at a time in the middle of the 300°F/150°C oven for 15 minutes Remove from the oven and allow to cool completely They will release from the silpat or parchment paper once cooled 11 Turn half of the rounds over and spoon or pipe on a small amount of the filling of your choice— about 5 grams Top with another round There should be enough filling ... drip onto the surface of the macaron mixture Wait for 15 seconds to see if the drip disappears slowly into the mixture If it does, then it is ready; if not, mix for another 10 seconds and repeat the process... form a skin The time will vary depending on the humidity in your kitchen Meanwhile, preheat the oven to 300°F/150°C and arrange the rack in the middle 10 Bake 1 sheet at a time in the middle of the 300°F/150°C oven for 15... Remove from the oven and allow to cool completely They will release from the silpat or parchment paper once cooled 11 Turn half of the rounds over and spoon or pipe on a small amount of the filling of your choice—