Dear PatrickS 1. Warm the whites with a double-boiler or a pan of very warm water. I didnt let my whites sit out for any length of time. A: I did warm the whites... 2. Beat the meringue to very stiff peaks. A: My meringue had very stiff peaks 3. Make sure the whites and almonds are throroughly incorporated. A: I thought they were throroughly incorporated, but it did it by hand, not using the mixer, as if it was a mousse. Is that the correct way to do it or should I use the mixer/blender ? 4. I used insulated baking sheets, which probably slows the rate at which the bottom of the macarons heat up. Maybe that's a factor. A: No insulated baking sheets at all...just ordinary paper, anti-adherent As I've said, I myslef might be the problem. I guess that I've first noticed it when piping, because they never loose the peak after piped and I was expecting them to look glossy and peak-free....