I went by feel when mixing the almonds and meringue together. I used the same recipe with the directions from another where it said that the batter should flow like magma. Based on what I've read about macaron failures, I think it's very possible I over mixed it;
I tried tinting them with regular ol' food colouring. I used exactly one drop. Most recipes I've seen only use powdered or gel food colouring to minimize the moisture content, but I did happen on one that just said 'food colouring', so I thought I could get away with it. Maybe not;
I traced out circles on my parchment as a size guideline, but I think I used too much batter to fill them. It spreads out quite a lot, actually (probably from the over mixing), so I really should have only piped the outline then slightly filled the rest in rather than gobbing it all on to fill the circle;
I think they're overcooked as well. I can kind of see the pink tint to them, but there's an unsightly golden ring around most of the tops, and I don't like it.