Even when you don't get them looking just perfect they still taste lovely.
The pink ones were filled with a strawberry champagne buttercream, the mauve and purple ones with lemon butter, the brown ones with salted caramel and the teal ones with a honey and maple syrup caramel with bacon.
I did another batch of the pistachio green macarons, trying to keep my piping size even. There were a few 'oops' - es. This batch turned out perfectly and they were filled with mint chocolate ganache.
Important thing to remember is that when using food colours to watch where else it can spread to.......this is partially cooked chicken with some blue spots!
And there was also the case of husband's white shirt......yes I was doing the washing in between baking!