I've been through two failed attempts at macarons and I can't figure out what I'm doing wrong. The first time they spread too much on the baking sheet and the second time they turned out hollow inside. I'm using a regular mixer, I don't have a food processor. Is there some trick I'm missing?
I've had the same problems as you and the secret is in two things: first, the meringue has to reach stiff peaks but without overdoing it (if it looks grainy you've gone too far), and second, when you mix the ground almonds with the meringue you have to do the macaronage correctly, which is basically pushing down with the spatula from the middle toward the sides and rotating the bowl, not stirring like it's a normal mixture. With a regular mixer it takes longer but turns out the same, you just need more time; what matters is that the batter ends up with a lava-like consistency that flows a little when you turn it over but without being runny. The hollows inside generally happen because the oven temperature isn't even or because the macaronage turned out too loose, so make sure your oven is well preheated and try using a thermometer if you have one to verify it's actually reaching the temperature you're setting.
The problem is almost definitely in your batter consistency: if they're spreading out, it's because it's too runny, and that happens because you're not beating it enough. With a regular mixer you have to work it much harder than with a food processor, until the mixture looks glossy and falls slowly from the beaters, not like a purée. The hollows inside come from two things: trapped air you didn't get out properly (you have to tap the baking sheet or give the batter little taps with a rigid spatula once it's in the piping bags) and oven temperature, so make sure it preheats well and keep an eye on things for the first ten minutes. Oh, and if you're using a regular mixer keep in mind it'll take you twice as long as with a food processor, but it's worth it if you do it patiently.
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