Uniform Piping for Consistent Macaron Baking

Gordon Ramsay's critique that the shells were all different sizes points to the critical importance of uniform piping. When macaron shells vary in size, they bake at different rates in the same oven, resulting in some perfectly cooked and others crunchy or underdone. The solution requires discipline: use a printed template with identical circles placed under parchment paper, hold the piping bag perpendicular to the surface, and apply the same pressure for the same duration on every shell. Count one-Mississippi as you pipe each one to develop muscle memory. Pipe from directly above, not at an angle, and stop squeezing before lifting to prevent peaks. This consistency transforms a high-failure recipe into a reliable one.