French Meringue Method Macarons

I took Kathryn Gordon's Macarons class at the Institute of Culinary Education (ICE). This was the meringue that we made that day. It's not too hard to do- you just really need to follow the directions carefully.

The photo of many different macarons was taken in the class. All are this plain macaron with food coloring.

These take practice. As you can see from my other photo, I didn't really get good "feet" on the ones I baked at home. I also over-baked the cocoa macarons (but they tasted good anyway).