Friends, it wasn't pretty. I could tell by the meringue. I told myself to dump the meringue and try it again. But naturally I didn't listen to myself so I continued. And they were a joke.
My errors were in the meringue. I broke 2 of the 3 tenets for making a successful meringue -
1) egg whites at room temp. NO, too cold.
2) No yolk pieces in the whites
3) "Stretch" the egg whites* before beating them. My new hand mixer doesn't seem to have a low. Position 1 seems to be the same speed as 6. grrrrr.
*Stretching egg whites means to beat them for a minute on low before turning up the speed. The chef who taught the macaroon class paralleled it to pulling a balloon a few time before blowing it up.
Here is the evidence: