Piping apple-shaped macarons involves using a template and carefully applying batter to create the desired form. According to one method, you use a template placed under parchment paper or a silicone mat.
To pipe apple macarons specifically, one technique involves using a template as a guide. Here's how it works:
Piping Steps for Apple Shapes
When piping the red batter for apple-shaped shells, follow these steps:
- Position your piping bag filled with red batter.
- Place the tip of the piping bag directly at a 90-degree angle over the top left corner of your apple template outline.
- Begin piping, allowing the batter to flow downwards towards the bottom of the apple shape on the left side.
- Once you reach the bottom, cross the piping bag over to the top right corner of the apple outline.
- Continue piping from this point, moving the bag downwards along the right side of the apple shape until you reach the bottom.
This method helps fill the apple outline by essentially tracing down both sides from the top corners. Remember to hold the bag steady and apply even pressure for smooth, consistent shells.
Using a template ensures uniformity in size and shape across all your apple macaron shells. After piping, you'll typically tap the trays to remove air bubbles and allow the shells to skin over before baking.
