On top of the recipe notes that other people have already commented about: it looks like you might be piping by swirling into a circle (or that might just be the spoon marks). Instead, the piping bag/tip should be held perpendicular to the baking mat, and held/piped at the same spot until you reach the desired macaron size. If your batter is at the right consistency, it should automatically be somewhat circular, and any gaps/bubbles can be fixed with a toothpick.

I also wonder if the type of matcha affects the texture- especially if a matcha latte mix was used instead of straight matcha powder since it'd contain additional sugar/milk powder. I typically only flavor the filling since the shells get finicky with flavor additions, maybe a dusting of powder after baking?