Fold the almond mixture in, the volume will deflate massively. Transfer to a piping bag or a plastic food bag with the corner snipped off and pipe rounds of the mixture onto the baking sheets. They will spread a little as you pipe but each macaroon should be about 5cm in diameter. Cook for about 12-15 minutes, until risen with a frilly base but not coloured. Watch them and if they start to turn golden, reduce the oven temperature. Carefully loosen each macaroon. If they stick to the baking sheets, pour a little water under the baking parchment, being careful not to get the macaroons wet, and leave for a minute to steam them off from underneath (or, if you have the space, place the baking sheet in the freezer for a few minutes). Cool.