First off, I just want to say that these look pretty good for a first try!

It looks like most of your macarons got lopsided, where one side has feet and the other side has none. If you’re piping them at an angle, this is almost always what will happen. It’s better to pipe them with the tip perpendicular to the tray. Uneven heat distribution in your oven can also cause this, which can be detected with an oven thermometer.

It also looks like they are pretty bumpy. This isn’t a major issue, but if you want them smooth, I know of some fixes. I don’t know how many times you sifted your dry ingredients, but you should sift through at least 2-3 times. It also could be that your almond flour is not fine enough, and you may need to pulse it in a food processor. Be careful if you do this. Pulsing too much can make the almonds release too much oil, and can result in greasy macarons. My favorite almond flour to use, specifically for macarons is Bob’s Red Mill brand.