Macarons are tricky. There’s no getting around it, but it’s what makes them special. This Italian meringue technique helps to stabilise the sugar and egg white to give you a fighting chance.
Spoon the macaron mixture into a piping bag fitted with a 1cm/½in round nozzle. Pipe 5cm/2in circles onto the baking tray lined with greaseproof paper. If a peak forms, wet your finger and smooth ...