I have a set of old aluminum pans I use, if you want traditional mads, that's what you should use.
Silicone won't brown the underside like it should or crisp up the edges, and non stick makes them too dark.
You need to butter and dust the pans, or use a butter/flour mixture, either way, use butter and flour instead of non-stick spray. While they are still warm, just tap the pan on the counter, and turn them out, they should come out just fine.
Also, you get much neater, more pronounced scallops with the traditional size metal pans.
Antique stores are actually a great place to find the pans, I've gotten 3 for under $2, and they are perfect. I did a side by side comparison of one of my antique ones and a new expensive Williams Sonoma one, haven't used the Williams one since.
Macarons and mads were my life for 2 years, lol, and I'm a bit of a snob. I was taught very traditionally, and am not quite open minded enough for silicon bakeware :P