i'd agree for the most part. but the good ones are really amazing. thin crisp shell, chewy meringue, really direct flavors. We have the recipe for LeNotre's macarons. The vanilla is superb, I will admit (and uses about five beans per pastry). However, there are at least a dozen desserts I would rather eat before macarons, especially for the price. If you must have them, Pierre HermÃ is supposed to make the best in Paris.