I used sugar bean’s swiss macaron recipe on youtube and it went very well for my first try on swiss macs. However, one of my batch (last pic) I baked at 300° and turned the tray after 7 minutes. The feet grew tall then disappeared or deflated after 14 minutes, and the bottom was still not cooked after cooling. And the other batch (first two pics) I baked at 293° turning the trays halfway for 16 minutes. They were a success but the tops were bumpy and not as shiny.
To summarise how to fix:
Bumpy macarons
Little feets
And some cracked macarons tops
by Recognition-More
1 Comment
Looks like your batter was to stiff at the end. I would suggest folding a bit more before you pipe. The consistency doesn’t look right so folding a bit more could fix both of your problems.