Help

I have used this Italian macaron recipe for a couple years now and it has always worked for me with my home conventional oven. I’ve just started working at a cafe and made the same recipe yesterday. They have a chefs top Unox oven. I did exactly what the recipe said as they use the same oven except my macarons came out like this 😢 I have a feeling that the oven was too hot and there was too much moisture in the oven but I would love to know what everyone else thinks