Oh, Lisa! Those look really good! Even the cinnamon ones look better than before!
I am now having problems with both french and italian. They are as hard as rock and almost cut your gums :oO
230 is 110 celsius, right? Well, I used to use 244 and it worked really well before suddenly giving me lop sided feet and crusty macarons. Then I switched to 230 and it worked, and as u know, it suddenly went crazy.
I also dont like ther distinct line and seperation between the feet and the shell of italian meringue macarons. A lot of people don't get that, but I do. Strange :o(
Thanks, Amrita..I'm getting a tiny bit closer each time, but I've got a LONG way to go! This trial and error deal is kind of a pain, especially when everything goes right as far as the flow of the batter and how they settle on the sheet pan.. and then they come out of the oven lopsided or with big feet..OR not enough or too much puff/dome on top. I look at so many photos of macarons on Flickr, and I'm just dying to get them to look like those, including yours!
As for celsius and all kinds of conversions, I'm so awful at that! I use online converters a lot, but they give me such crazy numbers sometimes, I just give up and weigh or guess temps..lol I also don't like the separation between the cookie and the foot, but naturally, I get that more often than not. :(