Transfer the meringue mixture into a pastry bag fitted with a ½-inch (1 cm) plain tip. On the baking sheets, pipe macarons about 1-inch (2.5 cm) in diameter, spacing them about 1 inch (2.5 cm) apart. Tap the bottoms of the baking sheets on a work surface two or three times to slightly flatten out the macarons. Let sit for 20 minutes to let the tops of the cookies dry out slightly. This step gives the macarons their distinctive smooth tops and protruding rims.
