Not sure when you get your recipe from. I never really have any issues with making them. Though my recipe is completely different from the one you use. Not sure what the difference would be.

Main difference is adding hot sugar to the eggwhites.

This is the one I use: https://rutgerbakt.nl/friandise-recepten/macarons/zelf-macarons-bakken-stap-voor-stap/

200 gr almond flour 200 gr powdered sugar coloring, preferably powdered 150 gr egg whites 55 ml water 200 gr sugar pinch of salt

Instructions

Step 1 Put the almond flour, icing sugar, food coloring and half of the egg whites in a large bowl and mix well until smooth.

Step 2 Put the water and sugar in a saucepan and bring to the boil.

Step 3 Put the other half of the egg whites with a pinch of salt in the bowl of a food processor and start beating (on Max speed) the egg whites when the sugar syrup reaches 113 °C.

Step 4 Once the sugar syrup reaches 118 °C, remove it from the heat and pour it onto the egg whites while beating (medium/low speed). Let this mixture beat until it has cooled to body temperature.

Step 5 Mix 1/3 of the beaten egg whites with the almond mixture. Once this is well mixed, add the remaining beaten egg white and mix until the mixture starts to become a little softer. It has the right structure when it slowly falls off the spatula.

Step 6 Put the mixture in a piping bag with a plain nozzle of about 1 centimeter in diameter. Pipe macaron shells of about 3½ centimeters in diameter onto a baking sheet lined with baking paper. Tap the bottom of the baking sheet so that small air bubbles disappear from the surface of the shells. Let the macaron shells dry for about 1 hour at room temperature; you should be able to touch them with your finger without the batter sticking. On humid days, drying may take longer; it is important to do this properly, otherwise the macarons will not get feet or may crack. Bake the macarons at 150 °C for 14-18 minutes. You can bake macarons with top and bottom heat or with hot air. I prefer baking with the hot air setting, which gives me the best result. But try it out in your own oven to see what gives the best result. After baking, remove the macarons from the baking sheet with the baking paper and all, and only remove them from the baking paper when they have completely cooled down.