My macarons are nearly perfect, but the shells are too delicate. While I was filling them, I held one shell on top of my finger tips and my fingers poked through the shell. It's not an issue when I hold them by the side (the feet). You can see that very clearly with the bottom-most shell that's a little wrinkly and a little transparent.
Is this normal? I know the shell is delicate, but I didn't think they would be *that* delicate. I have put them in the fridge to mature overnight and will re-evaluate the next morning, but can anyone tell me what's wrong and how to fix it?
Otherwise, the macarons are great with the slightly sour berry curd. :)