I have been trying my hand at macarons for a week or so and have yet to achieve a perfect cookie. My two main problems have been cracks forming atop the macarons and poor "foot" development. I use the "Meyer Lemon Macaron" Recipe found here on Food52, but to no avail they almost always crack. I have also read "BraveTart's" 10 Commandments on Macaron making, but that has not improved the cracking situation. I suspect my issues are having to do with the "Macaronage" step: some recipes seem to really baby the dough, while others go at it like it owed them money. Any advice on how "you" achieve the perfect macaron is welcome.