Why do my macarons come out looking weird? Recipe I use:

100g grade AA brown large egg white

50g sugar

200g confectioners sugar

110g almond flour (I grind my almond flour using nutribullet)

5g egg white powder

1/4 teaspoon cream of tartar

I use a kitchen aid to beat the egg white gradually, starting at speed 4, after about 3 mins I added the sugar and egg white powder mixture slowly. I increase the speed to six, beat for another 3 mins, then increase to 8 for another 2 mins, and speed 10 for 1mins. So the total beating time is about 9 mins.

Then I fold in the almond flour and confectioners sugar mixture(sifted) gradually. When it's ready, I pipe them in a size about 1.25 inch space in-between 3 quarters to 1 inch. Then I let them rest for about 30 mins until the surface is not sticky. I baked them in a whirlpool conventional oven for about 11 mins at temperature 285 Fahrenheit. They came out looking like the picture below. Please help! What did I do wrong?
Ah, macarons. If it's not one thing, it's another. Uneven pied usually indicate that the oven was too hot. You should use an oven thermometer to determine the exact temperature of your oven, because oven dials themselves straight up lie. I once had an oven that was always 20C over the temperature on the dial.

If you get a thermometer (or have one) and this still happens, try positioning the tray at different heights in the oven.

Unfortunately, making macarons is a process of trial, error and experience, getting to know your oven and the texture of the batter. Good luck.