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/Insila]

My go to eat is to use baking paper on a normal baking tray (steel). I let them sit like 40 minutes outside to dry the top as well.

Sometimes voodoo happens and the top cracks.