Tried making this recipe a few times: 3 eggs, 1/4 cup granulayed sugar, tsp vanilla. Then folding in 1 cup almond flour and 1 3/4 cup powdered sugar.
I bake at 300 but the feet don’t seem to rise as much as other macarons.
these are the macarons
ive only made macarons two or three times, but usually when i have an issue w flatness in baking, its because of too much liquid in the dough.... i think egg whites are a hydrating factor in dough, so maybe the eggs you’re using have a larger egg white size than the ones the recipe writer used? I believe that extra large and large chicken eggs only differ in egg white size, and thus the larger the egg the more white it has... or maybe you’re not getting a hard enough peak when whipping the eggs? good luck!!!