French Macaroons (Bagged/Pressed Cookies)

Hi everyone, today I made the petite lighted yellow colored macaroons that were filled with lemon swiss buttercream and raspberry filling. Making macaroons was both an easy and hard process. The only easy part about this was the fact that I have made French macaroons before in high school so I have some type of idea about the hard and exact process to make them. I even did a great job mixing the macaroon base mix. Chef even gave me the compliment that I didn't even over mix my macaroon batter. I had the difficulty of shaping the macaroons and sizing them the exact same size. I made a lemon swiss buttercream for the middle of the French macaroons since it is a sandwich cookie. I paired this swiss butter cream with a plain raspberry jam filling. After sandwiching the cookies I tasted one of them and they were pretty good. The only modifications I would have made for the next time would be to have more raspberry filling instead of the swiss buttercream filling. I also think that I should have refrigerated the cookie part so it would be a little softer instead of a hard cookie.