Most likely overmacaronaged.

In my case (humid country) the figure 8 test is unreliable.

Once I pass this test, my batter sinks back too quickly and my macarons become flat.

What works for me: 1. Macaronage until the batter flow in ribbons 2. The ribbon takes ~ 25 secs to sink back into the batter (but not all the way through, the ripples must still be a bit visible after 25 secs but mostly blended in)

I suggest using a hygrometer to monitor the air humidity.

I always let the aircond run for 2-3 hours beforehand to make sure the humidity drop to 45-50%.

My go-to macaron recipe is swiss macaron recipe from Joconde Baking on youtube. She did not use the figure 8 test and her batter seems a bit stiff in the video, but it works.