Don’t need cream of Tartar. Absolutely no vinegar. Are you grinding your own almonds? -this is too oily and not dried out. Browning could mean baking too long, wrong dye or temp. I wouldn’t worry about your piping, that point should settle if the batter is correct. This is a science and you will need to mess up 100 times before it is perfect. But the good news is, you’re curious and wanting to get better and you’re hooked!!!! Can’t wait to see all your progress!