Its been so long since I made macarons. Mostly because Malaysia and it's humid weather was a big obstacle. 

So I decided to try again. Hoping the air in Australia would make a difference. Instead of the normal french method - I opted for the Italian Meringue method: by boiling sugar syrup and pouring it into the eggwhites! 

Its a foolproof recipe! I accidentally piped it too small, so these are my mini macs