Any tips on how to make these "attractive heaps"?

Basically you can just shape them with your fingers -- it isn't difficult. They are sticky, so wetting your hands between every few you shape helps. I just put a lump on the parchment with a spoon and then use my fingers to push the lump together into something coherent.

This recipe truly is incredible -- best macaroons EVER. Note that they go soggy by the next day and aren't as good that way. But putting them back in a low oven for 5 - 10 minutes (I often use the toaster oven for this) will re-crisp them.