Flat Macarons again

Foodies - I'm at a loss. I tried to make the macarons again for the 2nd time. I got a new little egg beater thing to make sure I beat the eggs to peaks. And again everything seemed to be going well - in fact the little macarons were definitely rising in the oven! I have a picture to prove it!!


See? Rising macarons!!



But low and behold - when I took them out of the oven - collapse! They went back to being flat as coins (again I have a picture to prove it!)

See - FLAT macarons. :(


Any help? Advice? Suggestions? Has this happened to you? If you know anything about meringue and how it's supposed to crust over and not collapse - help would really be appreciated.