Podrían decirme como puedo ganar puntos

Today is my third times trying out crystal recipe. Everything still looking good. Full mac today but i still need to adjust my oven temp because it seem alittle hot in oven some are crack but still a good mac. When it too cold my macaron isnt as smooth.

I made macarons years ago and was about 3/4 with Michelle’s Macarons recipes. I now have a bake stand at my home and I’ve had some good ones but not great. I want to master full shells! I’m currently doing French method, 1:1:1.2:1.2 ratio 300 for 20 minutes. Do I need a new recipe or method?

So I was trying French macarons, I mixed macaronage till nice peek, and mixed the dry ingredients, in some intervals. I was mixing and waiting to gets lava consistency but it did't even I continued mixed 25-30 mins ( I was scared to over mixed) but it was not getting liquid, it was getting thick consistency. I got tired but it was so sticky and thick. and the result was cracked without feet....😒 Please help me for this🙏 ( I cooked long time intensely)

Ok so I lowered the oven temp to 280F and they didn’t crack but still the bottom was brown and they are hallow. Going to try to lower to 270F this time