How should macaroons come out?

Andy is right. They also should keep their shape and not flatten out much. Unless they are the size of a football, the inside should be fine if you followed a recipe. The sugar will stabilize spoilage like in pies and other sweet desserts that don't have dairy. You never see a moldy macaroon even though they are very moist in the middle. At least I haven't and have never gotten sick from eating them unless I ate the whole pan.

As long as they are browned nicely on top and bottom, you should be fine. The chewy is addicting, watch out!

Depends on the macaron you are making. American ( coconut) or French (Almond) either way they should be soft in the middle. American macaroons will be cooked at 350 until lightly brown. And French will be cooked at 240 for no more than 12 mins. The oven is also very important, ovens with out fans will take alittle longer. Convection ovens are more evenly heated so they will cook faster. Hope this helps.

Bake your macaroons at 150 C until cooked.

It depends what type of macaroons you are making.

Same texture of biscuits or cookies.

I agree. Also, you say they are "giant" - that may be the problem. Macaroons are not large cookies and you may find you burn the outer edges before the center sets if they are too big.

Lui,

your macaroons should be golden brown on the outside and soft and gooey in the middle. 350 degrees sounds about right. Don't worry mate you have done ok, in fact more than ok you done brilliantly, well done!!.

Macs, should be gooy in the middle.and brownish on the outside. depends on your formula, 350 deg. 30min. should B ok. give or take. depends on you and the stove.