Hiya Bakers! I'm new here; a non-professional, amateur baker, who simply loves to bake.\n\nFive years ago, I (surprisingly) had great luck with baking macarons. I recently revisited the lovely world of macarons and I am miserably failing, and I feel like I'm about to lose my mind.\n\nI've tried 5 different recipes (multiple times), both French and Italian methods, and fresh/aged/powdered egg whites. I've been following recipes to exact (to the gram) measurements, tested oven temperature, piped and let the formed batter sit 15/30/60/90/120 minutes, placed the macarons on different rack levels, and baked between 280-310F.\n\nTo bake these, I'm utilizing the KitchenAid Classic Plus, silicon spatulas, all stainless steel bowls/equipment, organic brown cage-free eggs (at room temp), Bob's Red Mill super fine almond flour, confectioners'/powdered sugar, C&H Baker's ultrafine sugar, cream of tartar.\n\nThe tops consistently come out wrinkly (crinkly?) but, concurrently, the macarons never burn, the bottoms peel off perfectly, the shells are always full and never hollow, and the flavor is good. I cannot, for the life of me, figure out the culprit. Such an oddity since, irrespective of the recipe and methods, the tops end up wrinkled/crinkled. Is it the ingredients, the oven, the mixing,...is it ME?!\n\nHas anyone experienced anything similar? Please, please, pretty please help a fellow struggling macaron baker out. This is nearly maddening. I would be immensely grateful for any advice/recommendations.\n\nThank you so very much, in advance!