I’ve tried many times over the years to make a French macaron cookie. I’ve tried many times … and failed.
Enter Sur La Table virtual cooking classes and the one Saturday afternoon they offered a course on pistachio macarons. I joined 83 other bakers in a zoom video chat as we learned the basics of the delicate sandwich cookie.
That course, combined with three other attempts in the last week, has gotten me farther than I’ve gotten before with egg whites, almond flour, and sugar. I have succeeded in baking the cookie with consistent “feet” – the wrinkly bottom edge, a must have with macarons. Win! However, they’re hollow. And they shouldn’t be. Many more batches, trial and error, and following a super-intense-macaron-baker-facebook-page will hopefully get me there.
In the meantime, I have two Tupperware containers full of macaron trials in my freezer. They’re not perfect but they still taste good. My coworkers are about to have their pick of French sandwich cookies. (Because what else does one do with so many cookies?)
there's no place like gnome. 
Yum! You continue to amaze me! They probably taste great!