Oven temperature starting point

Hi! Very new to macaroning. I have baked 3 batches so far. First two were amazingly full (beginner's luck) and third was a chocolate with slightly hollow shells. I know oven temp is important and it got me thinking- what is the ideal temp, typically? I know to read the recipe and adjust my own oven accordingly, but is there a go-to starting point for macs? Picture of my trials for attention.