Macarons...attempt number: well, I've lost count by now

Why do macarons have to be so fussy? Why can't they just be simple, like a chocolate chip cookie? Why, oh why? Sorry about my little rant about macarons, I've just been having a little trouble lately with those finicky treats. But I'm much closer than before. So that's a good sign, right?

The first tray looked okayish. The feet were a little too far out, but they looked similar.

Uh oh. Trouble. What happened? They look flatter than pancakes?!

And what's with the feet going up?!

But the first tray looked all right, so I used those and well, chucked the rest...

Plain Macarons - From here

Ingredients:
200 grams confectioners’ sugar
110 grams almonds flour
90 grams egg whites (aged at room temperature for 1 day or 3-5 days in the fridge)
25 grams granulated sugar

Jam, jelly, caramel, etc. of choice for filling 

Directions:
1. Sift together confectioners’ sugar and almond flour, set aside.  

2. In the bowl of a mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy.  

3. Increase the speed to medium-high and continue to beat, gradually adding the granulated sugar.  Beat until a stiff, glossy meringue forms (do not over-beat!).  

4.Add the ground nut mixture to the bowl with the egg whites.  Fold together with a spatula until all of the dry ingredients are incorporated and the batter is thick and smooth.

5. Line baking sheets with silicone baking mats or parchment paper. Pipe small rounds onto the prepared baking sheets, about 1½ inches in diameter.  Let the piped rounds sit at room temperature for 30-60 minutes to harden their shells.

6. Preheat the oven to 280˚ F.  Bake for 15-20 minutes.  Let cool 15-20 minutes before removing from the baking sheet.  Let cool completely before filling or storing.

7. Fill with choice of filling.