My macaron crack and don’t have feet !!!!!

I need help please some kind of foolproof recipe 😫 . (I live in a coastal city and only one street separates my house from the beach, humidity is quite high 😅)
This my 2nd attempt, I used I swiss meringue but they got cracks and no feet. My 1st attempt was in the summer I used a French meringue it wasn't a success but I got some feet only some shells had cracks but most were good but they were kinda hollow inside so this time in fall my 2nd attempt I used swiss meringue and since there's about 55% humidity today when letting to dry I heated the bottom of oven (i have a static oven, can only light the bottom or top not both at the same time) at 140°C turned it off placed the tray there and left the door open for about 14 to 18 min then got them out and turned the bottom on again to heat the oven to bake them it only took about 10 min placed them in the oven for 15min and foud them cracked and 0 feet.
Another thing I don't use almond flour because we don't have a good quality it's always mixed with something else so I bought grouded almonds without skin and processed them alone without the powdered sugar and they kinda got clumps and last time I just used like that so I did the same this time oh I also added some like 1/3 tbsp dark cacao powder because they said it'll absorb the fat. I used 100gr egg white. 105gr powdered sugar, 105gr almond, 100gr granulated sugar, 1/3tpsp cacao.