[C0LLETTE]

Too much info?

"So why are macarons so difficult to make? ... French macaroons are incredibly sensitive to moisture above everything. This is why some recipes call for "ageing egg whites" as when egg whites get old they loose some moisture.

Aside from a few wayward crumbs, eating a macaron should be clean. Filling shouldn't squish out of the cookie nor should it leave much residue on your teeth. ... The cookie's texture beneath the crust should be light, just a little chewy, and soft, but not so soft that it's mushy. It's okay if the cookie looks "uncooked."

If your macarons don't have feet, it could be because your batter is too wet. Make sure you're using aged egg whites and avoid adding liquid flavoring and coloring. Most likely the reason for underdeveloped feet is because your macarons did not develop a skin before baking."