Slight air pocket

hello everyone

i feel like i’m going insane

my macarons always have a slight air pocket, no matter what i do. It does not alter the taste, but the slight crunch when biting into makes me mad.

I have tried everything

– stiffed peaks meringue

– soft peaks meringue

– macaronnage normal

– a bit longer macaronnage

– let sit on the counter until dry

– sit on counter until dry and then longer

– oven 140 degrees celsius

– oven 150 degrees celsius

– convection oven

– no convection oven

i don’t know what to try or change, it really puts me down

(i don’t have pictures of the air pockets, only how they look outside)

my recipe :

-35g egg white

– 42g caster sugar

– 42g powder sugar

– 36g almond

-6g cocoa

please help me