Used this recipe for the first attempt:

https://www.indulgewithmimi.com/the-best-macaron-recipe/

The recipe quantity was small and made mixing in a large stand mixer difficult. Just wasn't enough ingredients to catch the end of the whisk attachment. Had to start with hand mixing to get it going. Either need to increase the amount of stuff or get a hand mixer next time.

Sifted almond flour and powdered sugar but no blending in food processor.

Folded in dry ingredients using a bench scraper and really worked it but still seemed pretty thick.

Baked on parchment, at 320F for 13 mins.

Filled with a passion fruit butter bought at farmers market in Hawaii.

Shell tops were cracked and feet, although visible, was small. Tops were dome shaped instead of flat. Inside, the shell seemed dense, but had a nice chew to it.

Possible reasons for cracked top:

Oven was too hot. Lower temp next time and use double baking sheet.

Too much moisture in egg whites. Try aging them next time.

Meringue was not stiff enough?