Help me please!

So I made my first batch to night and it didn’t go to plan. I did a half recipe of the ingredients on a recipe that I found which is screenshotted below I let my egg white sit on the counter in an air tight container for about 15 hours to stabalize and get to room temp. Then as the recipe states I add the egg white and crème of tartar and whisk on 4 till frothy then slowly add my sugar then increase to six once I got to soft peaks I added some green gel food coloring then kept mixing till thick and glossy I made sure it help a curl and also turned the bowl up side down and it was stiff. While the egg whites were stiffening I sifted my powdered sugar and almond flour (which I used bobs reds mill almond flower and Kroger powder sugar (I read the company may have an effect)) into a separate bowl (here where I think might’ve caused some issues) instead of sifting the flour and sugar into the meringue and start my fold, I put the meringue into the dry ingredients (also in way to small of a bowl which I don’t think truly matters but will change in the future) and started folding. While I was folding it felt like my meringue was not wanting to mix but finally got it incorporated. Now the macranoge stage is where I knew I messed up some how cause I was stirring for what felt like 15 mins and my batter was still pretty thick and just not close enough to the ribbon stage or able to make figure 8’s or had the flowy lava texture I’ve seen online. I piped them out after eventually accepting my defeat (it was also close to midnight) and started piping. I do have a bit of a wrist injuring and after stirring for so long my hand hurt I’m ngl and I’ve also never piped macarons before so my piping could def be better but I let them sit and create a film on top to when a touch wouldn’t make any kind of print and then placed in the oven at 275 degrees for 18 per the recipe but kept them in for another two cause they looked still pretty undercooked. Let them dry for maybe half an hour then check them. They’re full which I know is good but very soft and chewy which I know is not normal and the tops look brittle which is also not good. I think I may try a different recipe and will double sift my flour and sugar into the meringue instead but I’m not to sure what else could’ve cause this. I also forgot to mention I did wipe down my bowl whisk and spatula down with apple cider vinegar (I ran out of white vinegar) I did cook these on parchment paper on the bottom of the pan cause amazing has yet to deliver my silicon sheet and with it being so late I couldn’t really bang my pan on my counters for my neighbors sack but I tapped them a few times and hard as I could with out causing a ruckus. Any tips trick and recommendations are appreciated. In the photos are the recipe( which again I halved), the cookies before and after cooking and cooking and also the inside. Sorry for the blabbing I just want to give as much detail as possible to try and help locate the issue. As I’m looking at these photos I wonder if it was due to air bubbles sonce I wasn’t able to fully tap out them but still learning so what do I know please give me your knowledge and help is appreciated