Please help !!! My teacher in that class couldn't answer me !!!
Have you tried putting them in the fridge with out the filling - that way you could actually determine whether or not the the filling is affecting the texture?
If it is the filling changing the texture, you could try brushing the underside of the macaron with a little melted cocoa butter before filling.
Or you could leave the macarons at room temp to use the next day and fill them then?
Macarons are best eaten after a day spent in the fridge, texture will be slightly chewy and this is normal.
If you are not happy after a few tries troubleshooting your recipe, maybe it is time to find a different one.
Internet shopping for recipes does not always yield good results, so I suggest hitting your local library (the place with all those books that you can read for FREE, lolol) and doing some research.
I myself have never made them, HAVE eaten many and there is a bit of a snap when biting into one (and then a slight chewy texture), or would gladly pass a recipe along.
Ran across this blog...