This is the second time I'm posting this, because I forgot to share the recipie the first time. Sorry.

I made chocolate macarons and they came out of the oven all wrinkled and cracked. They were also full of air, and mostly flat. I substituted all purpose flour for almond flour because my younger brother is deathly allergic to nuts, and I wanted him to try them. Google said that the ratio is 1 cup all purpose flour to 1.5 cups almond flour. Other than that I followed the recipie (linked below) to the letter.

I think the flour had something to do with how they turned out, but other than that, not too sure what happened. Does anyone have a guess as to what happened so I can fix these for next time?

Unfortunately I cannot upload the picture for some reason.