Q. Do you have any tips for a nervous macaron piper?
Edd Kimber says: Piping macarons is simple if you follow these steps. Keep the bag nice and taut; tighten the bag until the mixture is just peeking out of the top. When piping, hold the bag straight down, not at an angle. This way when you pipe you are likey to get circles.
Use a template, take a piece of card the same size as your baking tray and draw circles the size of your macarons. This can be slipped under your parchment paper and it will act as guide, helping make your macarons more evenly sized.