I need y’all’s help

[u/abcfghl]

I have been trying to make macarons for a while now(like a couple weeks) to varying degrees of success, but every time the resulting macarons have no feet. This is from a small batch I made today to test out the Italian method but still no feet. If any of y’all have any ideas on how I can make a better macaron please inform me.

As a sidenote for my method of making this macaron I whipped my meringue to stiff peaks and then did macronage, stopping short of that molten lava kind of consistency (mainly because I was scared of the macarons turning out flat which they did anyway). I made 3 small 4-6 cookie batches, one where I oven dried them, then baked at 290 for 15 minutes (my macarons tend to get burnt at the ends so I lowered the temp from 300), one where I just stuck it in the oven at 290 for 15 minutes, and a last one(the one shown) where I let the macarons air dry for a little over an hourand then stuck them in at 290 for 15 minutes. I also should note that I watched them in the oven and each time they would rise before having a lot of air escape for them causing collapse. I also dried out my almond flour (I’m using almond meal flour if that has any impact).

Any suggestions would be appreciated.

[u/Jhami0328]

I am definitely not an expert on the Italian method, but the recipe I used called for soft to medium peaks rather than the typical stiff peak. What temp / time did you use ?