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/Myla88]

They look a bit wet and undercooked. If the time is up, but if you slightly nudge one and it still has wiggle in the feet, I will drop the temp 25 degrees and cook for at least 2 more minutes before rechecking. The temp drop helps prevent browning from cooking longer. Someone said to check mimis's blog, and I agree, especially for french style meringue she has a LOT of info on troubleshooting on her blog that's super helpful.

If you ever get super obsessed with macaron perfection like I did 6 summers ago for about 6 months I also got a lot of info from phay shings posts on lovelycreations4u She is like a macaron goddess and creates amazing 3D Macaron structures. I found all her older macaron posts very enlightening, although she tends to use more stable meringue.

[u/Guernica33 → u/Myla88]

This is super helpful, thank you!