The taste of the shell is good, but the interior texture needs more research. I think it's too chewy, and that could be because I think I have under-baked the shells. Since I don't have 'the real thing' to sample, I'll continue reading and researching. There are many, many opinions on the internet regarding macarons.
The shells are made from a basic macaron recipe of egg whites, granulated and powdered sugar, and almond meal. I added the seeds of a vanilla bean to the batter to create speckles on the surface of the shells.
The recipe I followed can be found here.
double sift the powdered sugar and almond meal
tasty . . . vanilla bean studded French Macaron shell filled with melted Hershey's Mint Truffle Kisses mixed with powdered sugar