I've made macarons a few times and each time, though they had smooth tops and good feet, they also had hollow interiors so I was very happy that they turned out as they should this time.
I decided I wanted yellow shells to go with my lemon-lime filling (Italian meringue buttercream flavoured with lemon-lime curd) and used powdered food colouring to make this pretty pale lemon shade. The tart filling with the sweet cookie was a delicious combination.
Only 2 recipes to go! Visit TWD to see what everyone else made from the book, Baking Chez Moi.