One of the highlights of my weekend was a successful batch of macarons!Thanks to your tips and some further online research, I cut my mixing time to 5 minutes rather than the 10 minutes recommended in the recipe, I used aged eggwhites, I perfected my 'folding' technique by copying the french chef I saw online (but can't remember where) and I left the piped macarons to sit for 45 minutes before baking, rather than the 20 minutes recommended in the recipe...
The question now remains as to whether this is a repeatable event or just a 'lucky break'... Guess I'll just have to make another batch soon in order to see...
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