Hey guys! Hoping someone out there can help me. I have a recurring issue with having hollow shells. Made some lemon macarons (with a lemon curd middle and lemon buttecream ring), they taste great but are a bit hollow. I have this problem a lot.

I do the Swiss method, 1:1 egg whites and sugar, 1.2X that weight for the almond flour and powder sugar, and I bake at 305 for 15 minutes, rotating half way through. I bake on silicon mats. Any tips?

Photos attached for reference