Smooth shiny shell, ruffled foot, foot doesn't poke out, filling stay within the border of the shell. That is how people describe a perfect macaron. Today I tried French meringue method macarons and these was the end result...overly happy feet that the top of the shell look small because the feet poke out too much ugly hé? This was also my first time to use buttercream filling. French meringue method is easy but I think I will stick to Italian meringue method because I had successful batches using this method. I bake my macarons on this non-stick liner and I've read that you will get different outcome if you use silpat or parchment paper. Hmm...I will try silpat then.
Update: Me in bed munching on macaron. The texture was soft and chewy (that's how I like my macaron) and the ponche buttercream isn't too sweet.