I got extra egg white from the last time I made London Almond Cookies. As the recipe only needs egg yolk, I saved the egg white, hoping that I could experimenting on some macarons/macaroons.
It didn't turn out the way I wanted it to. It didn't have the smooth texture like macarons supposed to have. Then, I realized that ground almond bought from the market was not as fine. I should ground those ground almond next time!
However, making those macarons was super fun! I should try experimenting them again sometimes :)