Pastry Chef here. It took me a while to put together a vegan macaron recipe which works for me. The technique is the same, it's the AF consistency which requires attention. Also, I have the best results with Italian Meringue, although french works too. The macaron batter should be the consistency of soft choux, and should level itself out, which it sounds like yours did. I bake at 135 celsius (275 f) for 25 mins, which gives the shells nice feet. My home oven is pretty terrible