Sorry I can't post the recipe, but I can tell you the secrets I learned:
okay--no recipe....i get that.
would you maybe be able to share a couple "how to get them this gorgeous" macaron tips?
- Use old egg whites. Leave egg whites in UNCOVERED container for about 24 hours at room temperature. Seriously. They will lose some moisture and make a more stable meringue. You can also add some powdered egg white for more stability
- The powdered sugar and almond flour must be dry, dry, dry. Try spreading it out on sheet pans and putting in a very low oven for a couple hours.
- Knowing how much to deflate the meringue when folding in the dry ingredients is crucial and hard to explain without seeing it in person. You want the mixture to be just fluid enough so the piped "kisses" flow and lose their points, but thick enough so they don't spread flat.
That said, try the recipe in Flo Braker's "Sweet Miniatures" for chocolate macarons. It's very easy to follow and gives very good results.