Position rack in oven to upper third; preheat oven to 300°. Fit a #7 or #10 round pastry tip inside a pastry bag; gently pour batter into pastry bag. Pipe 13/8-in. rounds onto parchment paper about 1-in. apart. Tap tray against counter two to three times to remove excess air bubbles. Let macarons rest until no longer wet or sticky to the touch, 30-60 minutes. Bake, one tray at a time, until cookies rise about 1/8-in. to form ‘feet’, 14-16 minutes, rotating tray half way through cooking. Remove tray and let macarons cool completely; repeat with remaining trays. Once macarons have cooled completely, remove from parchment paper.