Help me figure out my Macaron conundrum.

Any advice or suggestions on how to make my macarons more crisp and less sweet is appreciated.

I followed this recipe:

100g Icing Sugar(used powdered sugar)
100g Almond Flour
80g Egg White
80g Granulated sugar

I sifted the almond flour and powdered sugar before mixing. I used a stand mixer with a whisk attachment to make the meringue and to macaronage. Piped the first batch and noticed the batter was too runny. I added extra sifted almond flour until the batter was thicker. Piped the macarons and let sit. I then baked them at 300 degrees Fahrenheit for 20 minutes turning the tray after the first 10 minutes. The shells were beautiful and had a nice foot to them. I let them cool for about 20 minutes and tried one. No hollow shells but they were extremely chewy and cloyingly sweet.