Pipe the Macarons. Transfer the batter to a piping bag fitted with a round tip. Pipe 1-inch rounds onto a lined baking sheet with either parchment paper or a silicone mat, holding the piping bag ...

Set aside to cool completely. Turn half of the macarons upside down and pipe filling over the surface, leaving a small border around the edges. Place the remaining macarons on top of the piped ...

When you pipe some of the mixture onto a baking tray, it should spread out slightly. Macarons have a tendency to stick to parchment paper, so it's better to pipe the batter onto reusable ...

(A clever thing to do is to have a template with evenly spaced circles that you can slip under the greaseproof paper when piping the macarons; then you can just slide it out when you are finished ...

For this recipe you will need silicone paper, a sugar thermometer, an electric whisk and a piping bag fitted with a 7mm plain nozzle. For the macarons, preheat the oven to 140C/120C Fan/Gas 1.

Prepare the mango filling by beating butter and powdered sugar until smooth and then mix in mango puree and vanilla extract ...