Baked 24 macaron shells.
All started rising off the baking paper with lovely feet, at around 5 minutes, at 170 °C; and my heart rose with them.
Unfortunately, after 8 minutes in the oven — at the same temperature — 21 of them started cracking, plunging said heart into a deep ravine.
Also, the shells were a lil’ chewy, even after 24 hours. Definitely a far cry from the expected crumbly texture of a macaron.