I am gearing up to making macarons. I've been reading a lot of cookbooks on the subject. All of the recipes I have read recommend that after you pipe out the batter/dough that you set them aside to form a crust before baking. Yesterday I was looking at Keller's recipe in Bouchon Bakery and unless I missed it, he has them piped out and skip the drying, just pop them into the middle of the oven and bake undisturbed.
Has anyone tried his recipe? If you have mastered macarons what is your best recipe?