Hi everyone. I have been trying to make Macarons lately with Italian meringue. I am following each and every step as described in Pierre Herme book of Macarons (which is by the way exactly the same method as taught to us in our school). When I made those in school and a few times after that they came out perfect. But lately my Macarons are not technically Macarons though they taste great.! They problems are; 1) the foot is not being formed 2) some of the batches rise too much from centre and cracks from the top Can anyone help me with why is this happening? Lemme add that this time around i am not using convection oven. Could it be that? Or is it something wrong with recipe, technique or heat in oven??? Pleaseeeee help!!!!