Cannot bake macarons anymore

I used to be an excellent macaron baker, baking 2-3 perfect batches a week. I stopped for 2-3 years and now that I've come back to it (same recipe, equipment, new ingredients), I find I cannot do it anymore. They always come out dome shaped with cracks and mostly no feet.

I've read all the advice on why that is, improper macronage, not drying enough, temperature too high. I have tried to fix all this. Still nothing. I'm going to upload some before and after pics (blue is when I used to be able to make them, pink and yellow is when I've lost my touch.)

I'll take any and all advice, thank you