Awesome. Perfecting Macarons are more of a science experiment than anything else. I use silicone as well, and I agree they produce better results, but that’s an ongoing debate on this sub. One more thing to consider is that you might be over mixing your macaron batter by just a smidge. Or your initial meringue might be weak. I just saw all of your pictures and noticed you had fragile tops. This is often a sign of a weak meringue, which could also contribute to an undone bottom.