I'll go into detail about this method (the green shells) in the next post. One thing I noticed is that while the French Meringue method required a lot of trial and errors, Pierre Herme's method was quite successful on the first try. Pierre Herme is true to everything he embodies as his recipe created consistent, sturdy, shells with feet.
Enjoy the rest of the pictures! These are macarons filled with matcha buttercream and either a lychee jelly or raspberry jelly filling.