Part 5/7:
Transfer the macaron batter into your prepared piping bag and pipe uniform circles onto the prepared baking sheets. The consistency should yield a nice round shape without too much tapping to release air bubbles. If some of the batter looks "tippy," a gentle tap can help settle it down.
Depending on your oven's characteristics, you may want to let the macarons rest for a while to form a dry shell before baking.
Baking and Ganache Preparation
While the macaron shells are drying, you can prepare the chocolate ganache. Melt chocolate in a bowl over simmering water, slowly incorporating cold heavy cream for the smoothest consistency.