Macaron Feet

The 'feet' of a macaron are the little frilly, crinkly ridges that form around the base of each shell as it bakes, and they are the visual signature of a properly made French cookie. They appear when the smooth, dried top of the piped batter traps rising steam from the wet meringue underneath, forcing the air to escape sideways and ruffle out at the bottom. To encourage feet, rest the piped batter at room temperature until a dry skin forms on top, and bake at a steady moderate temperature. Soft, foot-free shells usually mean the bake needed more time, not more heat.