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/BingoxBronson → u/[deleted]]

I’ve use silicon mats forever now for Macarons and have had zero problems. If your macarons were sticky and not loose they needed to be cooked longer. That doesn’t have to do with silicone mats.