I usually make macarons using traditional methods (i.e : hard to make). When I saw a method of making that claimed to be 'easy' I gave it a go. It was easy, but it doesn't make macarons! The meringue (or just egg whites as in this recipe) isn't stable enough to be reliable. If they work for the contributor then fine, but they don't for me and I won't be taking ANY short cuts again!
There are a number of important steps missing that are crucial to succesful macarons (such as that they must have formed a skin before baking) and there is no information on the making of the macaronade either. They will also not work if the eggs are cold, or if the weather is humid. There is no such thing as an 'easy' macaron! - 05 Jun 2014