PIPING BAG TIPS RECIPES

Steps:

• Prepare the piping bag: If you are using a plastic, disposable piping bag, then you will need to snip off the tip first. Insert the tip you'll use into the bag to gauge how much to snip; you will only need to cut off a 3/4-inch or so. Do not cut too much or your piping tip may slip out the bottom. If you are using a canvas piping bag, trim the end to fit large piping tips.
• Insert the tip: Slip the tip into the bag and place it snugly in the bottom of the bag. If you are using a couple set, insert the "inside" plastic piece into the bag first. Then secure the piping tip on the outside of the bag with the plastic ring. Screw the tip into the coupler tightly.
• Prepare the bag for filling: Grasp the middle of the piping bag with one hand. Fold the top half of the bag over your hand to open up the bag and form a cuff covering your hand.
• Fill the bag: Scoop up your filling with a rubber spatula, or spoon and insert it in the bag. Scrape extra filling off the spatula against the inside of the bag. Fill the bag only 2/3 to 3/4 of the way full.
• Pinch the bag closed: Once the filling has been added, push all of the filling towards the tip of the bag and twist it where the filling starts. This helps the top of the bag stay closed (preventing spills) and keeps the pressure needed to pipe out the filling.
• Eliminate the air bubbles: Gently "burp" the filled bag by applying a small amount of pressure to push out any air bubbles before getting started. Do this over a spare mixing bowl or the bowl of remaining filling. A bit of filling may "plop" out with the trapped air before it really starts flowing.
• Holding the bag while filling: Hold the piping bag toward the top (at the twist) with your dominant hand — not at the bottom. If this feels awkward, try filling the bag with less filling for more control. Use your opposite hand to help guide the bag and hold it steady as you pipe.
• Get ready to pipe! In almost all cases, hover the piping tip just above the surface of whatever your are piping on and at a perpendicular angle — don't press the tip directly against the surface, as this will not give the filling anywhere to go.
• Pipe the frosting: Apply pressure to the bag by slowly closing your dominant hand (the one at the top of the bag) until the filling begins to flow out. Pipe slowly and steadily — no need to rush. When you're done piping a shape and are ready to move on to the next, stop applying pressure and lift the tip up. Reposition and start piping the next shape.
• Changing a tip with a coupler: If you're using a coupler and want to swap tips, just unscrew the outer part of the coupler and change it out for a new tip.
• Refilling the piping bag: Once your hand is closed and you can't pipe anymore, stop, push the filling toward the tip if needed, and twist the bag again. Continue piping, refilling the bag as needed.

Steps:

• Place the icing sugar and ground almonds in the bowl of a food processor and pulse about 15 times until fully combined. Sieve this mixture into a large bowl, discarding any particles that stay in the sieve. Add the first batch of egg whites to the almond mixture, mix to form a thick paste and set aside.
• Tip the second batch of egg whites into a spotlessly clean, heatproof bowl and have an electric whisk at the ready. Place 50ml water and the granulated sugar into a small saucepan on medium heat. Bring to a boil and cook until the syrup registers 110C, using a sugar thermometer, at which time start to beat the egg whites on high speed. Once the syrup is at 118C pour it slowly down the side of the mixer bowl, avoiding the moving whisk. Continue to whisk on high until the mixture has cooled slightly and you have a shiny peaked meringue mixture – the bowl should no longer be hot to the touch, but still warm. Add the colouring and whisk to combine.
• Tip the meringue onto the almond mixture and gently fold together. It is important not to over-mix the batter – it should fall in a thick ribbon from the spatula. The ribbon should also fade back into the batter within about 30 secs – if it doesn’t, fold a few more times.
• Heat oven to 170C/150C fan/gas 3-4. Line three baking sheets with baking parchment. Transfer the batter to a piping bag fitted with a large round nozzle. Hold the bag vertically to the tray, with the nozzle about 1cm from it. Pipe rounds about 2.5cm in diameter onto the prepared baking sheets. Leave to rest for 30 mins, or until the macarons have developed a skin.
• Bake the macarons for 14 mins (this needs to be precise, so you could test a macaron first). Immediately slide the parchment onto the work surface and cool for a few minutes before gently peeling the macarons off the paper.
• To make the filling, place the cream in a small saucepan and the chocolate in a medium bowl. Bring the cream just to the boil and pour over the chocolate. Leave to stand for a few mins, then stir to combine. Add the butter and stir until smooth, then leave to set until thickened. Place the chocolate mix into a clean piping bag with a smaller nozzle and pipe around the edge of half the macarons. Fill the centre with jam and sandwich with another macaron shell.
• Once finished, the macarons will improve with an overnight rest in the fridge.