I have to say, these were not the prettiest macarons I've made over all. I actually made two batches. The first batch were colour perfect. I added some lemon oil extract to the shells in the second batch, and it seemed to react with the gel paste food colour a little and give them a yellowy tinge round the edge.
Most of the first batch had been eaten at the end of the video tutorial and these were all that were left.
Macarons seem to have a reputation for being horrendously hard to make.
It's honestly not that bad. If you are already a confident baker, you'll find it quite simple.
I've made a video guide that you can watch below which may help give a little confidence - using the Revolutionary Double Sided Macaron Mat.
Do note, that undercooked macarons are are likely to sink and crack on removing from the oven. If not cooked enough, they will be impossible to removing from your baking paper or macaron mat. If properly cooked, they'll be crispy on the outside and chewy in the middle once cooled. They'll peel off your mat but leave a little sugary residue. If half the macaron sticks to the mat - it's undercooked !
I like to soak my mat in warm soapy water for a few minutes in the sink and then give it a quick clean by using a dish brush. Rinse in clean water and then pop in the oven for a couple of minutes only with the door open to rapid dry without water marks.
If your mat starts to lose it's shine after a few uses (common as there is no fat content in the meringue shells), I give a light spray before use with some cake release spray. Rub this in until the mat is shiny again but NOT greasy. All you are doing is sealing the pores in the mat.
Happy Baking !