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 ...

Let macrons cool completely, then sandwich with blueberry jam or butter cream. Refrigerate for 24 hours for the best texture ...

(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 ...