The texture of a no macaronage macaron is a bit different from the traditional method. I’ve found that the outer layer feels a bit more crisp, and they do turn out a bit less “full” on the interior. The interior is usually about half full for me when I use the no macaronage method. (Honestly it’s surprising that it’s not completely hollow!) Something you can do to add a bit more of the traditional macaron texture is to add a shell piped with fully macaronaged batter in the same shape to pair with the textured no macaronage shell.