Here goes my second time of macarons baking. Learnt from my previous experiences, take note on how vital is the oven temperature is as well as the timing to let it dry out prior baking. Again, trying hard for my luck to make it a success, unfortunately it's yet to achieve the 100% success. It developed the small foot on the bottom of my macaron shells but still insufficient. See my chocolate flavour macarons below, anybody can give me the clue on why it still goes wrong?