One of the most important things to learn about macarons is getting the consistency right so you can pipe them without having them spread too much. And forming a good “foot” on the macaron (the rough edge at the bottom that forms while baking) is a sign of a well-made macaron. If they are too runny, the circles become too big, and the foot doesn’t form (cookie doesn’t rise properly). How runny they can be when you pipe them comes down to trial and error. I added stripes of gel food coloring along the inside of the piping bag to get the tie-dye look. These macarons got dark, as you can see on the left they look pink but on the right after baking they are tan. I filled these with a mixed berry buttercream, adding powdered freeze-dried strawberry, raspberry, and blueberry to a swiss meringue buttercream. These were tasty, but a little too toasty, and I will bake them less next time.