Step 5: Bake the macaron shells. Bake, one tray at a time, until the macaron shells rise about 1/8 inch to form “feet,” 14 to 16 minutes, rotating the tray halfway through baking.

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Hold the piping bag vertically over the prepared baking sheet and pipe out the batter into heart shapes, about 1.5 inches in diameter. Tap the baking sheet on the counter to remove air bubbles.

BEDFORD — If you’re on the hunt for a fresh-baked, pastel-colored macaron to enjoy today — March 20 is National Macaron Day — or any other day, Eva’s Little Kitchen offers macarons that ...