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 ...

(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 ...

Spoon the macaron mixture into a piping bag fitted with a 7mm plain nozzle ... Remove from the oven and set aside to cool on the baking sheet. For the chocolate mousse, suspend a heatproof ...