Hi there.. I just made chocolate macarons for the first time ever. Today I made a small batch of one egg white as practice and experimenting and tomorrow will be the big day.. and the experiment had no so great results so I'd like to know where I went wrong in order to get it right tomorrow.

Ok, so the batter was way too thick no matter how much I mixed it, and it was full of well visible undissolved sugar grains. The egg whites and the bowl were cold from the fridge and became stiff almost immediately, a minute at most (I turned the bowl upside down and stayed perfectly firm). Maybe the sugar din't have enough time to dissolve? If that was the case, if I beat them longer to make sure all the sugar is dissolved, do I risk to over beat the whites?

And as for the batter being too thick, maybe it's the recipe the problem.. this is the recipe I used:
44 gr Egg Whites
24 gr White Sugar
Pinch of Cream of Tartar

88 gr Powdered Sugar
9.7 cocoa
54 gr Almond Flour

I weighted the egg white and adjusted the remaining ingredients. It didn't originally contain cocoa so I subtracted it from the icing sugar.
Of all the recipes I found online, this is the one with the most solids, and since the most common complaint seems to be the batter being too runny, I chose that one to make sure that wouldn't happen.
So, maybe someone could suggest me a recipe with the optimal ratios..? And also, do you people think that it's too ambitious to make it with cocoa the fist time? Maybe I should make them flavorless until I get it right?

Ok, thanks in advance for any idea..

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