Experimenting with the macaron again

i used the new recipe from my new book, les desserts. the macarons turned out the same as before, so nothing new here and i took no photos since the macarons looked the same as the ones i made before. i was hoping for the flare out feet and the dome top but not this time. the macarons turned out good with feet as before, just not the look i was hoping for, that's all. here's the recipe,

215 gr powder sugar
112 gr almond flour
120 gr aged eggwhite
60 gr sugar
1.6 gr cream of tartar

in this recipe, there's more eggwhite, sugar, cream of tartar and less powder sugar, almond flour than all the recipes i used before.
the method was the same as before. i don't like too much cream of tartar, it leaves a sour after taste.
i aged the eggwhites in the refridgerator instead of outside (room temp). i also chilled over night the almond flour and powder sugar after sifting. the recipe said cold eggwhite and cold powder are easier to incorporate. i couldn't tell the difference.
next time, i need to experiment with the mixing, may be that's the key to the flare out feet.