I was craving for them but unwilling to pay $2 or $3 for one thus I head over to phoon huat to get my finely grounded almond powder, powder sugar and caster sugar.
In my first attempt, I followed a recipe that requires resting of the macarons after piping to form the shells. Nooby me only waited for a very short time (you are supposed to wait for top of the shells to be dry to touch) and bake in an oven which I later discovered to be too hot. The shells cracked up while in the oven and were browned at the edges. It was crunchy with the smell of almond but definitely not the chewy shells typical of macarons.
In my second attempt, I found the no rest macaron recipe from Chocolate Macarons (No Resting Needed) | Amiable Foods. Due to Singapore humid weather, the amount of time to wait for the shells to dry before you can bake varies. You may not encounter this problem when you learnt to make macarons in a baking class as it is usually done in an air-conditioned room. I was overjoyed at this method that removes the guesswork and if there is no resting time, the macarons won't have a chance to spread out too flat before it can be baked.
I made it with 2 egg whites which weighed up to about 54g so I used the ratio in the recipe to
1 egg white :1.2 sugar.
I read from the comments that you cannot reduce the amount of sugar as the ratio is crucial for this no rest method to work. Instead, you can opt for a less sweet filling to make a less sweet macaron. I halved the dry ingredients of 60g almond, 60g powdered sugar and 10g cocoa powder.