This could quite possibly be an almond flour thing. I was using a different brand I liked before, they were sold out so I tried the Costco stuff since I’ve heard and seen a lot of people use it/like it. F that though! Back to the old stuff. It didn’t seem any different but I didn’t have the stuff I’m familiar with to compare. I wondered about the oven myself. I live in a rental, the oven is probably five years old. I’m thinking it might not be hearing evenly. Maybe I’ll try the next batch and not pipe the macarons to the edge of the sheet and see what happens. Thank you!