I tried the colorful macaron recipe and they are indeed full. But I have really small feet. Any tips?

Hi everyone My name is Diçou, 24 years old and I live in the Netherlands. I am so excited to join this community and to learn new things. I love baking macarons and always finding new ways to improve myself. I hope to share my first photo soon!

I took a little break from baking this month because I’ve been so busy, but I finally got around to making heart shaped macarons, the tops are still a little bit wrinkly, but I feel like my batter consistency was still good— I’m wondering if it’s because I took so long to clean up the heart shapes that I ruined the film on top of the macarons that creates the shell. I did also bake two pans at once and I did make sure they were dry in the oven before putting them both in six minutes at a time and then rotating the pans top to bottom, though I have also seen people saying to bake on a light silver pan instead of a dark one, and I’m curious as to knowing if that’s a real factor in baking

Hi all, I wonder if someone had this before? My macarons are almost like a hard meringue on the outside and soft on the inside. When they are cooled down so not when filled and matured. I have new almond flour but it is not oily. Swiss method btw and baked like I always do.

Fail! Flat feet cracked tops. First time using confection (275) on my oven. Also used French method. Maybe didn't dry long enough 30 min. Waiting for my candy thermometer to arrive to try new recipe!