I should have taken a picture of them… but I made raspberry-rose macaroons and chocolate macaroons with chocolate orange spice ganache. They were excellent. A note for next time: let the tops dry before baking and whip the eggs less. When I took them to my class, someone thought that they were mini-hamburgers… but the gluten-free woman was quite happy. At Mass, a tray disappeared quite quickly. Overall, the shopping for ingredients and baking and filling them took eight hours. However, I brought the chocolate macaroons to class without having filled them… I wondered why I had that bag of ganache in the fridge…. people still seemed to like the unfilled meringues.