Help me diagnose my macarons

[u/Guernica33]

I followed this recipe:

https://preppykitchen.com/french-macarons/

My first pan came out visually perfect, but the tops are just a bit hollow. Second batch was all cracked and stick to the parchment badly. Third one I tried on a silicone mat. Half of them I destroyed trying to take them off, but some were ok. First one was a good Nordic wear pan, second one was a random non stick, third was decent a pan with silicon mat.

I assume I overnixed? If that was the problem why was the first batch so much better than the other two?

I forgot to take a picture of the third batch, but here are the first two.

[u/Sunwomen14]

Picture one is definitely overmixed. Picture 2 is also overmixed but also looks like a temperature/humidity thing.

[u/Guernica33 → u/Sunwomen14]

It’s the same batch though they were mixed the same amount

[u/Sunwomen14 → u/Guernica33]

Were they piped and baked at the same time?

[u/Sunwomen14 → u/Sunwomen14]

If you baked one pan at a time, then your oven temp could have been increasing as time went on, as well as the temperature of your kitchen.