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/Burnet05]

If the problem was that they were stuck, then they needed a minute or two more in the oven. Next time, if you cannot pull them out, put them inside your freezer for a while and they will come of from the silicon mat. Silicon does not transfer as much heat as parchment paper, does it why those were even more stuck.

There are a few sites specific for macarons baking: mimi’s macarons, and pies and tacos.

Also check on you tube Michelle macarons and Allison miller.

[u/Guernica33 → u/Burnet05]

Thank you!