These chewy cookies are a perfect spring treat because they can be easily piped into an egg shape, and pair beautifully with a variety of fillings.
Line two baking sheets with parchment paper . Use a medium or small egg-shaped cookie cutter to trace rounds onto the parchment paper. Trace the ovals in rows, spacing each about 3/4 inch apart from one another, staggering the rows to fit as many macarons onto the sheet as will comfortably fit . Turn the parchment paper over so the ink won’t touch the batter when you pipe onto the paper. Fit a pastry bag with a large round tip .
Remove the meringue from the mixer. Add about half of the almond flour mixture to the bowl and start to mix with a silicone spatula to combine. It’s OK to mix the batter a bit more vigorously at this stage—you’re sort of “tempering” the batter with the dry ingredients, which will make it easier to incorporate the remainder. You’re also intentionally starting to deflate the batter to get it close to the ideal texture.
Gently tap the baking sheets on the countertop—this should smooth out the surface of the macaron and spread it slightly. If desired, use a needle or skewer to pop any visible bubbles on the surface of the macarons. Bake the macarons until they have risen, forming a foot on the bottom, and the surface of the cookies is shiny, dry, and set, 18 to 25 minutes. Once baked, cool the macarons completely on the baking sheet.