This would result in a very depressed me if I didn't learn something from this batch of macarons. Allow me to explain.
In my case, the feet rose up during the first few minutes and much to my dismay, started to sink and create frills instead. I think because my shell was too strong, it did not allow the feet to push the shell up. The feet, trapped and desperately needing somewhere to go, gravitated towards the sides instead, resulting in a tutu-like structure. That's my theory.
Now for the less important stuff. I actually intended for these macarons to be blue, but what you see here is green, yes? I admit I went too light-handed with the blue colouring because I didn't want it to appear like something off a flashing neon sign. I swear my meringue was a beautiful baby blue but once the dry mixture went in, it became, well, green. But I do like this green actually. Reminds me of Laduree's box. Good times... good times...
For the all important filling, I chose a rose raspberry jam. I prefer fruit fillings with macarons rather than chocolate and the like because almond just goes well with bright flavours. When I think almond, I go raspberry, strawberry, apricot, mango... See? No chocolate. Nope.