Italian Method Macarons - NO HOLLOWS!

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IMPORTANT NOTE!! It seems in the video I said 120 grams of caster sugar. That is an error which I cannot correct now, and I apologize. As per the recipe below, 100 grams of caster sugar is the correct amount.

Recipe:

110 g almond flour
90 g powdered sugar
85 g egg whites, split (45 grams for the paste, 40 grams for the meringue)
100 g caster (superfine) sugar
30 grams water
Pinch salt (yes, you want to add this. It enhances flavour and helps cut the sweet. It goes in with the paste).
Pinch cream of tartar (optional)

Sugar syrup cooked to 244 F. I take a very small amount of the caster sugar (before I add the water) and use it to mix in with the cream of tartar so that it doesn't clump when it goes in with the whites for the meringue.

I bake in 2 different Ninja Foodi 10-in-1 ovens. One is set at 285 F, the other at 280 F. I bake on the 2 rack, bake setting, for 18 minutes, 10 seconds.