Pipe and bake
Fit a piping bag with a 1cm plain nozzle. Spoon the meringue mixture into the bag and pipe out 50 discs into the circles you have drawn on the baking paper. Set aside to dry for 1 hr – check by gently touching the tops of the macarons, they should have a slight skin that feels dry to the touch.
Preheat the oven to gas mark 3, 170°C, fan 150°C. Bake the macarons for 10-12 mins, until just set and crisp. Remove from the oven and gently slide the baking paper, along with the macarons, off the tray. Sprinkle the empty, hot tray with cold water, then return the baking paper and macarons to the tray and set aside to cool. The cold water will make removing them from the paper easier when they’re ready. Once cold, peel off the paper and transfer to a wire rack.