Which feature of a Macaron refers to the raised bottom part?

The raised bottom part of a macaron is known as the foot. This feature is a distinctive characteristic of macarons and is essential for their proper structure and appearance. The foot forms during the baking process as air pockets expand and lift the batter, resulting in the slightly domed top and the elevated section at the base. This not only contributes to the overall aesthetic appeal of the macaron but also indicates that it was baked correctly, providing a slight crunch followed by a chewy interior.

Understanding the foot's importance helps in identifying the quality and craftsmanship of macarons, as a well-defined foot is often a sign of expertise in macaron making. Other parts such as the shell and top serve different functions but do not specifically refer to this raised feature at the bottom. The center refers to the filling and does not pertain to the structure of the macaron itself.