lemon curd macaroons

I'm learning all sorts of interesting macaroon terminology today. Macaronnage is a term for mixing flour and meringue to make the macaroon, and macaronner is a term for mixing the batter until firm! In the midst of surveying the wreckage of my second batch of macaroons I felt sublimely tempted to abandon this recipe altogether. I baked three trays of macaroons and doubled the size from the original recipe http://www.atelierdeschefs.co.uk/en/recipe/17419-basic-macaroon.php. giving the mixture a sprinkle of rose dust for a lovely pink hue. After piping into chic little mounds, I allowed thirty minutes for drying the surface this time before placing in the oven. Due to space issues I baked the first two trays for 15 minutes until the top appeared hard. The third tray I left in for 20 minutes before taking out. My sinking heart at another failure allowed them to sit on the work top all day before coming back to inspect hopefully - to find the first two trays of macaroons were still undercooked and sticking to the non-stick paper. Unsalvagable.  But joy of joys the third batch were looking hopeful. I also used different (unbleached) non-stick paper on the third batch and used the ventilated baking tray. It was possible to slide them easily off the tray, after they have cooled completely, and sandwich together with a liberal dash of lemon curd! Voila!

We delight in the beauty of the butterfly, but rarely admit the changes it has gone through to achieve that beauty.” 
― Maya Angelou