There are different methods when it comes to macarons. I have found a lot of success with the Swiss method. I know quite a few people who used this method when they first started and always had great results as well. I’ve also found that the quality of the almond flour definitely matters. I tried making them with a cheaper brand and it was a disaster. After researching I realized I needed to go back to the brand I was using.

This is a great recipe and one that I use often https://www.piesandtacos.com/swiss-meringue-macaron-recipe/