About this recipe: Macarons are a very picky sort of biscuit. The process itself isn't too difficult, though you need to get just the right amount of everything for these to succeed. I would suggest making in very small batches if you have not tried these before (perhaps a third of the recipe). They are a true test of the ultimate baker. However, once you have mastered it, the end result is worth it and you will be making macarons with ease!
These macarons can last up to a week in an air tight container, and actually taste nicer as the days go on! To make your eggs room temperature quickly, leave them in a bowl of warm water for 5 minutes.