Help (French Method)

Hi bakers! I'm on my third batch of macarons and I can see some improvements finally. I finally have feet and my piping technique improved!

Now I still need help on macaronaging – my fingers have blisters and even some have the skin peeled off. (I know this is kind of weird but I don't know what I'm doing wrong). Everytime I follow a recipe the batter always turns out too thick and it can never form an 8 properly.

My macarons always crack and the smooth surface always rises too much causing the cracks.

The amount of grams I used for my recipe:

90g gr. sugar
100g egg whites
130g pow. sugar/130 alm. flour
1/8tsp cream of tar.