I've been attempting to make French macarons using an Italian meringue and aside from a few lucky hits, I've never gotten a perfect batch. Each time is roughly the same outcome; little feet (a quarter of the height most pictures show) and hollow shells. The last two batches tried also had cracked shells, first time for that one.
Aside from a possible faulty recipe, what could be the culprit? I live in GA (USA) so humidity can play a factor I know. I've baked them at 300/325F and I let them rest until no longer tacky each time to get the shell but they barely rise and always are hollow. I've never had a lumpy shell however which leads me to suspect that I may be overfolding the batter but wanted to get a larger audience opinion.