My goal was to achieve smooth tops on the macarons, and that I did achieve. However, I made a mistake at some point in the process.
smooth and white, double sifted
egg yolks were aged about 52 hours on the counter in a shallow bowl covered with a paper towel; whipping at medium speed until bubbles begin to form (mistake #1: recipe required 1t lemon juice added at this point – I added the entire small container of juice which was about 2t [this is why mise en place is so important!]
adding granulated sugar after a whirl through the food processor; I wanted to be sure the sugar would properly dissolve in the egg whites
soft peak – not ready yet
stiff peak – ready
holding mixer bowl over my head; Rachel Allen says this can be done with properly whipped egg whites; it worked!
dry ingredients added to egg whites/sugar; 50 strokes (probably over-mixed at this point)
batter is too thin
rounds of batter are too large and too thin, but the TOPS ARE SMOOTH; they dried smooth, and baked to a beautiful smooth top