I've tried to make macarons eight times in a row and I failed. I used this recipe (text version is in the description below the video).
They all cracked on top and the surface collapsed as you see in the picture. I did some research and watched youtube videos to find out what I am doing wrong. As I figured the following factor could be the reason behind ugly macaroons:
I read somewhere that the time you let the batch sit and dry before putting i the oven is an important factor. I let it rest for 45 minutes to one hour instead of 20-30 minutes, but the result was the same, if not worse.
The other factor is beating egg whites to stiff peaks. There, I think this is where my problem come from. So I beat the egg whites with a pinch of salt to medium peak stage, then add in the sugar in 3 batches while mixing with hand mixer. After watching several videos I know what stiff peaks look like, or at least I think so. But trying the recipe keeping that point in mind it still had the same result:
What else is important in making macarons that avoid them crack? What am I missing?
The weird thing is, my first batch was a success without precise measurements and so on! Here is the picture: