I belong to a cooking club in which we have several home cooks who wish they had gone to culinary school. Anyway, I am cooking a dinner in which I am exploring modern cuisine utilizing new molecular gastronomy techniques.  My question is as follows: is there any liquid in which algin and calcium chloride do not work?  I tried to do the process utilizing chefs Albert and Ferran measurement requirements for the addition and the wash with balsamic vinegar and it did not work. However, when I tried it with milk, it worked. Additionally, how far in advance can you create your spheres before they completely turn into a compact ball. I understand the process does not stop.  
I was lucky enough to get a macaron session from a Michelin-starred pastry chef before Christmas and he gave me some invaluable tips.   Use an Italian meringue recipe. In other words, pour warm sugar syrup on to the egg whites instead of sugar from the cupboard. The eggs will already have been 'cooked' into structure and will not require any crusting. They will retain the same shape that you pipe them out at. You can bake them straight away, or in a couple of hours - they won't be any different. When piping, use a moderate pressure. Don't wring the bag out. Keep the nozzle approx 2cm over the tray and maintain that height while you pipe - let the weight of the batter spread the macaron out evenly. When there is enough mixture in place (about 4cm across?) stop squeezing and flick the nozzle away in a controlled circular motion to avoid creating a 'nipple'.   I wrote about this including his recipe on my blog here.  PS. I just remembered that adding further weight to the Italian meringue technique a very prominent French chef in the UK, Raymond Blanc, said that he always uses this method. On his TV programme this week he said it delivers far more consistent results. 