You can use the same type of pastry bag you'd use for icing. Fit it with a large circular icing tip. Fill the bag with macaron batter, then twist the end closed so that the batter won't escape.  If you don't own a pastry bag, you can make your own by using a plastic sandwich bag. Cut off one of the corners, then fit it with the icing tip. Experiment with different icing tips. Most bakers make macarons in the classic round shape, but if all you have is a star-shaped tip, give it a try! Squeeze the pastry bag and pipe 3-inch circles of batter onto the baking sheet. The batter circles will spread a little, so give them plenty of space. Try to squeeze the exact same amount of batter for each circle, so the halves of the macaron come out to be the same size. Now hold each baking sheet about an inch over the countertop and let it drop. Do this about 3 times with each sheet; this helps the batter settle. Keep the baking sheets at room temperature for about 15 minutes. The macarons are ready to bake when a dry crust has formed over their surfaces. Touch your finger gently to the top of a macaron; if the batter doesn't stick, it's time to put them in the oven. Place the baking sheets in the oven. Bake the macaron halves for 15 minutes, or slightly longer if necessary. The macarons are finished when they have a slightly hard crust and are soft, but not gooey, on the inside. When they're done, remove them from the oven and allow them to cool completely.  You can open the oven door after a couple of minutes to let any humidity escape. This helps the macarons rise and take the correct shape. Don't over bake the macarons, or they'll brown on top and the texture won't be quite right. Baking macarons is a fussy process, and takes a lot of practice. If your macarons fall on the first try, consider changing the temperature or cooking time in the future.

How would you rephrase that briefly using Vietnamese?
Cho bột bánh vào túi bắt. Bắt bột lên khay nướng. Để yên bột bánh. Nướng vỏ bánh.