Much better than last time but still not right

If you saw my last post you’ll be able to see the improvement in my macarons. I’ve used a lighter coloured tray and the colour is looking great however there’s something weird going on.

As you can see the feet have spread a little, the macarons themselves have also changed shape?? I’m really not sure how that happened because they were still round at the end of their resting period. They’re also hollow. What’s going on here? (I don’t need advice about the bubbles on top, I’m aware of how to fix them I just can’t be bothered until I’ve got everything else sorted) ((they’re not raw, the inside shot is literally straight out of the oven))