Which of the following is NOT a characteristic of a properly made Macaron?

A properly made macaron is characterized by several key features, one of which is the soft outer layer that contrasts with the crisp shell and chewy center. The presence of "feet" is a hallmark of a well-made macaron, as these little frills form at the base during baking due to the air that is trapped within the batter. The crisp shell provides a nice crunch when bitten into, while the chewy center offers the perfect textural balance.

The notion of a "soft outer layer" does not align with the traditional characteristics of a macaron, as the intended texture is a firm, crisp exterior rather than a soft one. This distinction is crucial; the outer layer should exhibit a slight resistance before revealing the tender, chewy inside. Thus, the correct answer reflects an important understanding of the textural qualities that define a successful macaron.