The challenging part about macarons is that even if you've made them for years, you still don't exactly know how they are going to turn out. You can do everything the same but still get a flop batch. It is frustrating at times but I think that's the reason I like making them. I am continually learning and trying to fine tune my recipe. I made these raspberry italian buttercream filled macarons as part of a larger order but I particularly loved the way this batch turned out. The feet are perfectly raised and their domes are round and symmetrical. I love looking at these.