Yesterday was my first attempt in trying to make French macaroons. Unfortunately, the tip that i decided to use was too big so everything was pouring out of the tip quickly when i was attempting to pipe it on my cookie sheet. What tip do you guys use to make perfect circle macaroons? What tips are my options? Can i only use a circle tip for it? I have a very big circle tip at home and so far its not working. The macaroons that i made yesterday was very in size but i wanted to stick it in oven anyways to see how it would look, it was partly successful because it had legs. =) But, how do i know when the macaroons are ready? It was very hard to tell for me. Also, my top shell cracked very easily when i attempted to remove it from cookie sheet. I baked it at 285F. I notice some recipes use 320 some use 300 some switch temperatures in between. Which is right? What am i doing wrong guys? Please advise!!