Originally Posted by luv2bake6
If i were to trace circles on the parchment paper, how big should they be?
Also, does anyone have the measurements of ingredients in cups and tsp? I don't have a scale in the house. Thanks.
I think the classic circles for macaron piping are about 3.8cm / 1.5 inches in diameter and many recommend using a #807 or #809 piping tip.
I think it's okay to make them smaller or larger or any shape you like. I have seen many people make them heart shapes, bear faces, and even gingerbread men-shaped. The fancier tricks are harder to pipe.
Pierre Hermes made a huge one with two little ones attached to look like Mickey Mouse.
I found a great tip by Humble Pie who says that it is better to err in the way of overbaking of macarons rather than underbaking them. They end up crispy but this crispiness can be resolved by filling them and aging (maturing) them in the fridge for a day or two and then bringing them back to room temperature when serving. Apparently, this is what the patisseries do - sell matured macarons.
This tip was fascinating.