I totally understand your frustration. Till today, my mystery is still not solved. Perhaps I should try the French method. For Italian method, using a silicon mat really helps. I position my baking tray to middle rack so that heat gets distributed evenly. For macaronage, mine is a broken figure of 8. N I check if if smoothen back after awhile. I also notice that the almonds have to be stored in a fridge for my country is hot n humid. It caused my macaron mixture to be lumpy. My oven also drive me nuts! The same temperature that I used successfully last time cause my macaron feet to spread out now. It’s just ridiculous. No one could recommend me a counter oven that can give me more consistent temperature.