they're rising (but they're not done yet, meh)
For my first attempt at making macarons, it could've been worse. But it could've been better...
I baked them too long, but the innards were still too soft when the outer shell had..uh, crispified. Also, they might be better with a little less sugar. Hm. They tasted better the day after I made them since they had time to soften up a bit.
The ganache was kinda eh, but I think that's because I didn't like the chocolate (Green & Black's 72% baking chocolate, the only giant bar they had at Whole Foods I guess).