They say you should never attempt making French macarons (part trois) when it's damp and pouring cats and dogs outside...
They say (well the recipe says) use SUPERFINE granulated sugar not just plain old granulated sugar with your egg whites. Well it was raining cats and dogs out... 
They say you should age your egg whites 1-3 days (whilst others say you can nuke them for 10-15 seconds and get the same effect).
Everyone agrees you should get the measurements correct and use a scale, but if you're semi-dyslexic and read the 1st number instead of the 3rd number... 
Photo by Bill Cunningham/NYTimesNevermind all that.
Bill Cunningham was saying YELLOW YELLOW YELLOW
Lemon YELLOW macarons were ringing in my ears c/o Jill's Mad About Macarons. Mine looks somewhat similar to the picture doesn't it? 
Jill says she likes to take shortcuts. Me too. Course it would help if I knew what the proper shortcuts are...
I didn't shortcut incorporating the whipped eggwhites into the almond-sugar mixture. The lemony zester was supplied by ZestN'est and works very well btw. If only other elements had worked as well...
And I did refer to Jill's demo video 
The famous 'molten-lava-ribbon' stage of the macaronage... 
But something was wrong. Overbeaten, wrong sugar, too loose :( 
I should have paid heed when the cookies spread too much and batter spritz onto the floor. Warning bells were ringing loud. Nevermind :)
'Footless' lemon sugar cookies are not the desired end goal.
Nevermind- I ate too many and tossed the rest. Neither a lender, borrower or a baker be? 
Or should I just try to make plain old macarOOns the old-fashioned way. I have pounds of almond flour sitting in the fridge...
Or should I just try to make plain old macarOOns the old-fashioned way. I have pounds of almond flour sitting in the fridge...You tell me what to do next!
BONJOUR FOOTLESS!