Macarons are notoriously difficult to make and my previous attempts have failed miserably. So, I was D-E-L-I-G-H-T-E-D that this attempt was a success. Thanks to this recipe I ended up with light, delicate & yielding pastry shells that I then filled with a zesty lemon buttercream. (They work equally as well with lemon curd in the middle.)
On further research, I found out that ageing the egg whites beforehand is a tip-top way to ensure a better meringue. I have no idea why, but I had 14 egg whites in the fridge (after making endless variations of chai custard and vanilla shortcrust pastry) so the whole situation seemed like the perfect excuse for macarons.