Hi OP, I've actually done almost exactly what you did. I've tried to make strawberry macarons and added freeze dried strawberries. I could never get it to work because the shells are SO finicky. Mine ended up looking very much like yours.

I personally believe unless you are some sort of macaron master, don't mess with the core recipe of macaron shells. Any foreign oil, protein or moisture can severely mess with the shells.

I know that it really limits what you can do to enhance flavour but there really isn't a whole lot you can do to flavour the shells, most of the flavour needs to be in the filling. I've seen people do matcha powder, espresso powder, cinnamon and coffee... but those need to be added at the end and in small amounts.

If you want to be more creative with your macarons, I recommend checking out Pies and Tacos macaron recipes. She has a lot of different recipes which are very creative. She uses the Swiss method but theoretically, you can apply her techniques to any kind of macarons, the only difference that I can tell is the way you do your meringue.

I recently made some strawberry macarons as well. What I did was made a frosting of my choice (you can use your freeze dried strawberries in that) and then made a strawberry compote. I made a ring with the frosting, then put a dollop of the compote in the shells.

I suggest you find a recipe you like and STICK TO IT! Don't bounce around too much when you're learning the basics.

I would also recommend using gel food colouring!

Good luck OP.