I agree with @laurenlulu that humidity is a factor. I would wait until they are dry to the touch of your finger and then wait a little more. Also, you will want to find the least humid area of your house to let them dry to the touch of your finger because obviously the area you bake them in is way too humid to really get a good crust forming.
To control the humidity in your house or just an area of the house you can get a de-humidifier, make sure you are using an exhaust fan the whole time you are in the kitchen, if you are in a newer constructed home make sure you turn your humidifier off on the HVAC system. If it is outdoor humidity, then you have to turn on an air conditioner in your home if you have one and close all doors and windows to regulate air quality in your home. If you do not have a central air conditioner then there are portable ones you can by for using in one room only.
Macarons are so susceptible to humidity that in the end, if you can't do some of things suggested above you might just have to learn to deal with foot-less macarons. However, if you are selling them to the public, then make an investment to change the air quality in your home to help you with your baking.