Macaron ponderings

I've been doing some research since making those macarons yesterday and I've come to realise that most recipes call for a 2:1 icing sugar to almond meal ratio - the recipe I used was a 1:1 ratio. I should have realised this sooner but I was desperate to make a somewhat successful recipe after my terrible failure.

Now I am very keen to try again using this more correct ratio! Is making 3 batches in 3 days a bit ridiculous?? So tempting but I suppose I'll be forced to wait as I don't have any aged egg whites. Dang!

Thanks google images