macaronsdontlikeme

I ground up the almond meal and the confectioners sugar more fine, beat the egg so it was slightly thicker and let them sit for 50 mins as it took that long to form a skin. When I took them out of the oven they had risen perfectly with no cracks and had feet. Thanks heaps for all your help!

Thanks for your reply I let them rest for 20 minutes and they hadn't quite formed a skin. I was careful not to over beat the mixture and they sort of held their shape when piped but was on the runnier side. They flattened out heaps when hit on bench and left to rest.

I have tried producing numerous batches of macarons for my school folio using french meringue with the almond meal and confectioners sugar but they all turn out really flat (4-5mm) with no feet and are chewy and tough in centre. Ive spent hours looking at other recipes, videos and tips but I've been following what they mention and keep getting same results. If anyone could give me some suggestions it would help greatly!