Oh Parisian Macaroons, I am humbled. I attempted my first batch yesterday, which were much smoother than the ones came out today, but I under baked all of them and threw them out. The filling came out perfect, but I don't care for it (who knew I could whip something up with butter and sugar that I wouldn't like??!) so I think for the final product I am going to try to do a raspberry filling instead. I finally came out which a decent batch today. I am not happy with the texture of the cookie, but I figured out how to get a good "foot" on each one.
All the recipes and tips say to keep the oven cracked while baking. Do this or else they will puff up like snowballs (like the pink ones you get at 7-11). Baking time is around 15 minutes so at minute 13 or so I closed the oven for about a minute, and the most perfect little "feet" sprouted. I opened the oven door for the last minute of baking and they turned out pretty well. The recipes also call for parchment paper, I tried it and the ones I made on my silpat turned out much better, with better feet.
So I am going to keep at it, but its a start at least:)
They have to stand after you pipe them for 15 minutes at least.