They can be pretty tricky. I was reading that even the best bakeshops throw away something around 25% of their macarons. If they don't look perfect they still taste delicious but once you get that perfect macaron there is a sense of satisfaction.
This is the recipe that I used.
I opted to make a lemon cream cheese filling - I used David Lebovitz's recipe for lemon curd and then once it was cooled blended it with 2/3rds of a bar of softened cream cheese (5oz-6oz roughly). I wanted to lighten it up further to make it a bit more delicate, just like the shells are, so I whipped up a small carton of heavy whipping cream and folded it in to the cream cheese lemon curd mix.
I then pipped it into the macaron shells.
I am still honing my technique since they can be temperamental, fortunately I have a week wks until they arrive.
Next batch I am going to try out hazelnut flour.