Macarons Take 2 and 3

So today I tried making Macarons again. The second attempt was looking good, but the batter turned out much too thick.
What I changed from the first time? I had used wax paper the first time, rather than parchment paper which was a big no no to begin with. I beat the eggs and sugar for 10 minutes, rather than maybe the 3 minutes I beat them the first time.
The second time I made them the batter was extremely thick and nearly impossible to pipe, also the batter was still a tad clumpy, but they puffed up in the oven and "ruffled" on the bottom like they were supposed to, they were just a bit deformed rather than smooth on top. And they got a little too dark on the bottom, being cooked for 15 minutes.

For the third time I again, beat the eggs and sugar for 10 minutes, but used all but 1/4 cup of the dry ingredients which made it the perfect consistency (at least from all the research I have done). I also threw the dry ingredients in the blender to help make them smooth, which helped a lot, and than used a pastry blender just before adding the dry to the wet. They were very simple to pipe, my circles were pretty much perfect and puffed up and ruffled nicely. Mine are a little extra ruffled, but I am still happy with how they turned out. And I cooked them only for 10 minutes, which made them perfectly browned.

I also read that the filling shouldn't spill out of the Macarons... but oh please, look how lovely these look.

I am very happy with how they turned out and can not wait to make them again. I topped them with cocoa powder, but next time I will probably try topping them with cinnamon, or maybe ground coffee which I think could be lovely.

Tip, after adding the ganache pop them in the fridge for a bit, to let the "cookies" soften up. I let them sit for about 7 hours and they were perfect. Can be kept refrigerated for up to one week.

For the recipe 

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