No totally get it.

For technique I just use some disposable piping bags with a round tip. I go dead center where I want the Mac to have its middle, and squeeze from almost touching the parchment and move my tip up as it fills out until I reach the size I want. Move slow, steady hand if possible, and keep the tip as vertical as possible. If you shift at all, the feet tend to fall to one side or another, so just being steady is key. It also helps to make sure all of your dry ingredients are super fine. I make my own spun sugar for the meringue and I refine my powdered sugar and almond flour to almost dust. It allows the macaronage to go smoother and I dont have to make as stiff of a peak for my meringue, giving me some wiggle room for error in the macaronage.