A simple recipe scan often fails to capture the philosophy of filling these macarons. Hermé teaches that the filling (ganache, jam, or cream) should be the dominant force, often outweighing the shell in flavor intensity.
If you are a serious pastry student, this is the textbook used in culinary schools. It includes the "51" as a foundational chapter, plus technical drawings for the macaronage process. It costs ~$60. pierre herme macarons pdf 51 full