Similar to when I make meringue cookies, I wonder if yours got all soft because of moisture in the air? Was it snowing outside? My meringues get soft pretty quick when it’s like that.

One thing I might have done is fold the almond mixture into half the egg whites and then fold that mixture into the rest of the egg whites so that the whites stay fluffy.

One thing I learned that helps is turning off your oven after baking and letting them sit in the oven. I don’t know if this would help them stay firm for a little longer.

I also use a plastic container and line it with wax paper and put the cookies in a layer and then use wax paper to separate the layers.

I don’t know if these would help the cookies you made but it’s worth a try!

The difference in recipe directions – is that has you draw circles on parchment paper – 24 1 3/4 inch circles, flip parchment over. Set baking sheet on top of a second baking sheet. >> So double baking sheets (I have double lined) and parchment paper, and correct quantity.
* tinfoil with spray definitely will cause issues as the spray is absorbed by the batter, and tinfoil will cause to cook too fast.

You then pipe the batter onto the baking sheet by placing the tip in the center of each circle, squeezing until the batter reaches the outer edge of the circle. Gently rap evenly against counter or use back of a spoon dipped in warm water to smooth any peaks.

Let stand at room temperature for at least 30 min (but no more than 60 min) >> this seems to make a difference.

Now here is where differs to some – bake for 16 – 18 min at 300 dgrees F
>> This is important, as if take out too soon they will not rise properly

>> Allow to cool completely on pan. Transfer to cooling rack or transfer to Air Tight container.

>> Container is also very important. Air tight means like tupperware. Tin lined like you show, will allow moisture to get in and cause to go soft.

So ,,, I myself get the cooking rebel thing, as I tend to use a recipe as a guide, and often combine recipes, and use what I have in the house. If it tastes good then all is well :) There are never failures, just different outcomes in the kitchen – as long as do not completely set on fire an char. BUT – I have learned after cooking and baking for about 50 years now, that BAKING is different than cooking, and more precise. It is important to follow the recipe closely and use similar tools, or results can be quite different. Also, just to make baking more of a challenge – temperature and humidity of your kitchen makes a huge difference. This can be annoying if your kitchen is like mine and constantly under renovation, and therefore no consistency with temperature or humidity :) That being said if recipe calls for egg whites at room temperature and you forget, so use directly from fridge, you may get different results – IF the egg whites are the main event ingredient (as are in macarons).

This recipe does not have flour, but recipes with flour I find I often adjust the amount of flour due to if using a different brand of flour – huge differences can happen. This is particularly true between Canada and USA recipes – as our flour is processed differently. I have had to order flour specifically for a special cake recipe that was made with King Arthur Flour, in order to get the same results.

And Baking requires a ‘touch’ to knowing how to adjust the batter – to take into account, temperature of kitchen, humidity, differences with different brand ingredients – the moon phase, etc :). Baking does take practice and is much more scientific than cooking – and is almost like gardening, that some people seem to have flare for more than others. I am challenged by baking, and some things – such as Bakerella’s Cake Pops and Cupcake decorating have huge investments of practice to achieve same results as seen in recipe photos and cookbooks. I suppose that is why I prefer baking, as it is challenging and so exciting when I do achieve the perfect cookie or cake!

I will let you know how my attempt at macarons turns out :)

Any way they turn out they are yummy, so no failures!