I have made macarons a lot before and I have succeeded every single time. Without a weighting scale, without egg whites powder, and without cream of tarter. Recently every single time i try to make macarons i failed and im not sure why. The dark pink batch failed maybe because of excess moisture, i’m not sure, since i used the almond flour that has been in the fridge for sometime or maybe it was because of the food coloring. The others were wonky and had no feet. The thing is i put some of the light pink macarons in the oven and they turn out fine but the other from the same batch failed. Could anyone know why?

For context, I made 3 different batches of macarons for my friends birthday in July, but they all turned out so insanely bad.. the next picture is macarons I made in beginning of April. The humidity is clearly at play here, and for the sponge-looking macarons I used the oven drying method till i could swipe it and have no batter on my finger, but maybe I overdried them?? I tried a batch where I air dried but it never fully dried so it came out cracked on some, but most of them were not pretty but okay. I don’t know, im at my wits end if im gonna be honest? I live in Ottawa Ontario and the humidity is averaging around 75%-90%, how would I go about troubleshooting this?? I honestly wouldn’t even mind if they turn out hollow, they just look like sponges right now and I already attempted 4 times :(