Note: When piping macarons, I recommend using a plain round piping tip like the Ateco #804 or Wilton #12. This tip allows for a smooth and controlled flow of the macaron batter, helping you create uniform circles with a consistent size. Using a plain round tip is ideal for achieving the classic macaron shape and ensures that the batter is evenly distributed. It also makes it easier to control the amount of batter you pipe onto the baking sheet, resulting in macarons with a uniform size and appearance.