I'd read that macarons are difficult, temperamental little creations. You need a delicate hand and over folding can ruin the cookie. I was terrified. Then I said, "You know what... I can do this, I will do this."
I did it! eeeeeeeeeeeee! I DID IT! They aren't quite as pretty. As all the pictures I've seen. I didn't toy with coloring. I just wanted to get them to work. You bake them in two stages and after the first bake I looked at them and said, "*expletive* I messed these up!" I put them in for the second bake and what to my wondering eyes did appear? *gasp* They worked! I did it! I'm a baking genius! Ok... let's not go that far, but I was really excited! (Sidebar: Prior to the second bake I try to describe to T what they should look like. His response, "So... like little hamburgers?" This is why I'm marrying him, because he never fails to make me laugh... not just giggle, but a full belly laugh.)
I didn't add any flavoring as I like the mild almond flavor they have. I filled them with a simply chocolate butter cream. I'll experiment more in the future with fun flavors (Tartelette has a recipe for Creme Brulle macarons, yum! This is also where I found the recipe I used: Macarons, from Claudia Flemming's The Last Course: The Desserts of Gramercy Tavern.).
So here are some pictures:
After the first bake, I was nervous.
Then after the second bake they looked pretty good, not perfect, but pretty good. I'll need more practice but the texture was correct.