I made some this past weekend, but I actually have no idea whether or not they came out well given that I have limited exposure. (I like the versions they have at Bouchon Bakery, but have heard from others that the macarons there aren't particularly good.)
For those of you in the know: What's Pierre Herme's macarons got that mine don't (other than good looks... I thought about posting a picture, but they're too ugly! ;).