Hi all! I’m definitely a macaron novice. Had only one attempt - while they taste great I have figured out I overdid the macronage as the batter was too thin, spread and had no ‘foot’. Will be more careful next time.\nMy real dilemma is getting a good recipe. Some macaron recipes show a ratio of equal parts almond meal to icing/powdered sugar, while other show twice as much sugar as almond meal. I’m very happy with a lower sugar ration - the thing is, does it matter? Thanks for any help!