Another great recipe from my Macarons book by Gaëlle and Johan Crop! It was my first time in a long time trying out the French meringue method again so I was preparing a few days in advance. I ground the almond powder and powdered sugar together and let them air dry for 3 days. I also left the egg whites out of the fridge for 3 days.
I ran into a few problems though: my macarons barely had any feet and some cracked right in the middle. As I piped the macaron mixture on parchment paper, there were peaks that didn't smooth out, leaving me with not-so-smooth-looking shells! I was a bit disappointed but I have to admit they tasted almost like the ones from the shop!