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First off, I can't THANK YOU enough for all your detailed research on this delectable treat (although I have to say, I don't think I've ever had one, so no taste comparison).
It took me a few days, but with the egg whites out for more than 3 (!!!), I made these macarons per instructions--almost. My husband explained to me that magma (this is the stuff that's underneath the earth and is extremely hot--so no real flow there) is not the best description, it really should be "flow like lava" (which mine didn't; too much grounded almond and icing sugar). I would think that the batter should "ooze". As well, not sure if I piped correctly--are they suppose to be the size of a poker chip?
In the end, I was able to make them (with feet/poofiness on the bottom)!! Pictures to come soon (I hope). Also, waiting a day later to consume them also yielded a sweeter taste (perhaps too sweet?).
Again, thank you for all your help--I hope to perfect them by Christmas! :P