Pour your batter in a pastry bag that is fitted with a 1/4-inch round tip. Hold your pastry bag vertically and pipe 1 1/4 inch circles on your baking sheet. Once done piping, tap the baking sheets twice against your counter to help release air bubbles. I prefer to use a silicon mat
on top of my baking sheet. I also use a macaroon template
under my mat when I am piping to make sure they are the same size.