However, I never stopped trying. Who knows how much pounds of almond flour/meal and powdered sugar I sieved. But, it was not in vain. I learned so much from all these failures, and I want to share my tips and tricks with you.
Today, I make perfect macarons every time. Not a single crack in any batch. Every batch has feet. They are perfect.
When I first started, I did use recipes that you find everywhere online. The ones that sift powdered sugar and almond flour together. The ones that get folded into stiffed egg whites. They failed me. I switched to recipes that used meringue powder. I even did Pierre Herme's recipe, that require boiling sugar and water to a syrup stage. I did everything.
The recipe that folds almond meal/icing sugar into stiffed egg whites never worked for me. I tried them a thousand times. What irony - they are now my favorite macaron recipe.
The meringue powder recipe was the first success for me. However, those produced hollows for me. Hollows are the air pocket gap between the shell and chewy center.
The recipe that requires the sugar syrup also worked. They also produced hollows and lopsided feet on the macarons. One side had more "feet" than the other. I had perfect ones in some batches. But I disliked making syrup. It was one step I wanted to remove. Making macarons is already tedious enough, I don't want to add another step that could go wrong.