I recently made macarons for the first time. They tasted great but the macarons shells did not rise well and the texture was a bit sticky after baking them. Any ideas why that could be. I thought possible the ratio of egg whites to dry Ingredients was the reason. Mine called for 2 egg whites and 1/2 cup each of Almond flour and powdered sugar is this a good ratio? I've seen other recipes which used more Almond flour. I also thought it could've been I didn't fold the dry ingredients with the whipped eggs enough. I was worried about overmixing. The batter was quite thick. Would mixing it more thing it out? Any thoughts?