Any tips on making French Macaroons?

I made the chocolate macaroons with orange ganache from Bon appetit. The best tip I have is to make them the night before and refrigerate them overnight (with parchment between the layers). It does something magical to the texture and they end up light,fluffy,and with just a little bit of a chewy texture.

Here's a recipe that includes a slideshow of A&M making them: http://www.food52.com/recipes/3848_oaxacan_cinnamon_chocolate_macaroons