No matter what I do my shells are hollow. It feels like I’ve tried just about everything. This is my recipe. 120 AF, 120 powdered sugar, 100 egg white, 100 sugar. Ive tried temps between 280 and 330 lol. Literally like every temp. I’m positive my meringue is strong and stiff. Macaronage I’ve tried less and more. It just seems like no matter what I do they are always hollow. Sad part is I think they are beautiful looking macarons, but every time I go to check the inside I get disappointed. Also yes, after maturing they are still delicious, but I would just like to figure out the problem. Anyone have any advice? I will attach some pics of my macarons.