Baking – What are macaron “feet”

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.

According to this article the main difference is that French macaroons are usually sandwiched together and enjoyed alone while amaretti (pre-cursor to French macaroons) are used both as a cookie and often as an ingredient. Both are prepared from almond paste and meringue.