May 7, 2015
Spoon the mixture out onto the paper into small dollops, approximately one to two tablespoons of mixture per dollop (alternatively you can pipe out small rounds using a piping bag). Make sure you leave enough space between the rounds for the mixture to expand when cooking.
For macaroons that are crunchy on the outside but sticky on the inside, store them in an airtight container as soon as they are cooled. For macaroons that are a bit softer leave them out overnight before storing them.