Marcaron mess

I attempted to make macarons yesterday and I also timed myself. From 0 to out of the oven was 1.5 hours. That's pretty quick. Unfortuately the results were not good.

The macaron mixture was tool liquid and runny, I could see that straight away. I can't understand why but I'll take a guess:

1. Kitchen was too warm.

2. Almond, icing sugar had too much moisture in it (this wasn't the case though).

3. When I sieved the almond, there was about 10g that didn't go through the sieve.

The resulting macarons were flat like thin biscuits and when i piped them they just spread out.

If someone can tell me where I've gone wrong please let me know....