I still have so much to learn

I have found a new ideal. I tried to mimic a macaroon I'd never heard of before so couldn't try when we were in Paris (the Pierre Hermé Ispahan) and have quickly discovered that it might have gone easier had I not quartered the recipe. Or maybe I just still have so much to learn regarding technique. I have been humbled, but it's still pretty darned tasty (and Hope is following me around and licking my feet begging for another. She loves macaroons). Next time, no prosecco while baking, and maybe, just maybe, the rose paste will make the buttercream taste less cloyingly sweet. I had to settle on what the asian market had for rose syrup. I bet I can find better if I look around.