http://joepastry.com/index.php?title=troubleshooting_macarons&more=1&c=1&tb=1&pb=1
The point of leaving the cookies to sit on the pan is to dry out the skin so it'll solidify better.
I'd suggest resting longer (up to 50 minutes) or using a hotter oven.
cooking.stackexchange.com/users/986/Dennis
The key to the feet, according to the cookbook I used , seems to be letting the mix rest for at least an hour before baking at 145C for 10 to 15 minutes depending on the size.
This method did yield some pretty nice feet, though my first few batches also had a bit too many cracks to look perfect.
Note that I'm assuming you mean the type of macaron pictured on the book in the link above, since there are many variations.
cooking.stackexchange.com/users/2701/Bethor
I have the same problem.
During my experiments I found out that the cooler the dough is before you put it in the owen, the better.
The trick is to work fast, work with it as little as possble.
Also, I use food processor with metal bowl for mixing the dough (Kitchen Aid Artisan).
Before I start mixing, I fill the bowl with cold water and let it cool for few minutes.
cooking.stackexchange.com/users/54/Fczbkk
i think your oven is not hot enough, if you have dry to touch tops, it should always pop the base.
these can be cooked as high as 180 deg ,time will depend on the size you make them humidity will only affect the drying time for the tops.or mabey try raising the oven temp 20 deg to allow for the drop in temp when you are putting them in to cook this can be a common fault with baking good luck
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Did you leave your macarons out to dry after piping them, before putting them in the oven?
They need to be left out about 1hr (depending on humidity) until they develop a skin and do not stick to your finger when lightly touched.
Overmixing can also cause feet to not form.
You should mix the almond flour and meringue just enough to get a 'lava' consistency.
Keep scooping up with the spatula as you are folding in the flour to test if the batter would droop down.
Once it starts to droop down in a thick ribbon, stop mixing.
My first batch of macarons had no feet too.
I overmixed and didn't wait for them to dry.
On my second batch I resisted overmixing, and allowed the macarons to dry before baking, and they turned out beautifully.
cooking.stackexchange.com/users/8882/VictoriaChan
Most of the recipes/info I've read says humidity plays a big factor in these.
Definitely don't make on a humid day and try to have as 'dry' a kitchen as possible when you start these.
The fridge might be too wet of an environment to let these dry out.
Also, all the recipes I've read say to let the eggs "cure" on the counter for at least 24 hours.
To be fair - I haven't had much luck with these
but I only tried once and it happened to be a crazy humid day.
Of course I read the "no humidity" bit after my somewhat sad results.
cooking.stackexchange.com/users/None/
The Bouchon cookbook (page 310) recommends letting them rest at room temperature for 1-2 hours "to dry the tops", which I believe helps the development of the feet (the tops raise during cooking and the feet stick out).
The instructions in that book are detailed and have worked really well for me (even on my first try).
cooking.stackexchange.com/users/5263/Steve
Letting them sit and dry is very important.
If it's more humid that day I turn the ceiling fan on on medium and leave them on the table under the fan for 30-60mins.
That helps A LOT.
They dry very nicely.
cooking.stackexchange.com/users/36680/Lina
I've tried many macaron recipes, and all have tasted very good.  The problem is they always end up as a meringue, or looking like cookies.  They usually don't have the "feet" that macarons are known for.  My success rate on every recipe I've tried is about 1 in 6.  Does anyone known what my mistakes are or know a recipe that easily makes macarons with "feet"?
How can I make macarons with "feet" in my oven at home?
cooking.stackexchange.com
<baking><eggs><pastry><egg-whites><mixing>
cooking.stackexchange.com/questions/373
cooking.stackexchange.com/users/142/Adam A
The macarons should be cool and should be left to dry for at least an hour before placing in the oven. The correct humidity can also be important. The macarons should be rested so that they dry before cooking. Avoid baking them on a humid day and make sure the dough is very cool before baking.
Make sure you rest the macarons so that they dry before baking. The dough should be very cool before baking. Humidity is also a factor.