
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.