Weigh 50g out of meringue to fold into paste. Once incorporated, fold in remaining meringue.
Do macaronage to create proper texture. The batter should be thick, but flowing. You should be able to do a figure-8 with batter.
Using a round piping tip (link) pipe batter onto parchment lined pan. Use the macarons mat to get even circles and proper placement. Tap pan against count. Slide parchment paper off of pan and onto counter. Use toothpick to pop any bubbles that surface. Repeat process with remaining batter.
Depending on humidity, it should take 30 minutes to get a proper skin to form on macaron batter.
Center oven rack into middle and preheat oven to 250 degrees F. Place a large baking sheet onto rack. Once preheated, slide first batch of macarons onto onto large baking sheet pan. Place macaron sheet pan on top of heated sheet pan, baking 13 minutes. Depending on your oven, you’ll have to rotate pan several times—this prevents feet from becoming lopsided.
Slide parchment off of pan and repeat process with remaining batter. Cool before adding frosting or curd.