Second try – not as disastrous, but this time domed with no feet and cracked (Last picture first try)

So I actually tried making these again – this time with better flour, which I dried extensively, with a batter with more sugar and less flour.

Unfortunately, they still cracked (but not because of oil this time, so their shell is actually really sturdy, ate one and it's identical to store bought macarons). But somehow 4 of them developed feet, despite being lopsided, and didn't crack, so yay I guess.

I feel like I'm really close to cracking the code. There's definitely an issue with resting and baking – batter is fine, like I said last time. I don't know how thick the skin should be before baking, and I can't control oven temp since, again, I only have low and high settings.