My macarons still not working

Hi everyone! This is my fifth attempt at making macarons, and I'm still having trouble getting them to turn out correctly. I'd really appreciate any advice or insight into what might be going wrong.

Here's what I did:

For the meringue, I used equal weights of egg whites and granulated sugar.

For the dry ingredients, I used almond flour and powdered sugar in a 1.2:1 ratio to the egg whites.

I baked them at 150°C for 18 minutes. (My previous attempt was at 135°C for 18 minutes.)

The result:

The macarons were soft in the middle and stuck to the silicone mat.

The tops browned slightly-maybe they were overbaked?

Thanks in advance for the help