TIL that my failed macarons were actually a humidity problem, not a technique problem
I had been making macarons for about 6 months and they kept coming out with no feet or hollow shells. I tried everything, different meringue methods, aging egg whites, sifting almond flour three times. Nothing worked. Then my neighbor who used to work at a bakery in Portland told me to check the humidity in my kitchen. I bought a cheap hygrometer for $12 and found out my kitchen was averaging 65% humidity. Once I started running a dehumidifier for a few hours before baking, my macarons came out perfect on the first try. Has anyone else run into this issue with other baked goods like meringue cookies or angel food cake?