The answer is both! But a French macaron's crispiness and chewiness should come in a specific order. When baked properly, the outer shells should be very lightly crisp, and lead to a moist, soft but chewy center. If the entire macaron shell is crunchy, it's likely the shells spent too much time in the oven. Likewise, if the shells are chewy and lack that signature crisp, the baker probably needs a bit more refinement of their meringue and macaronage techniques.