are you looking for more of a macaroon?
if so, it's simple enough, just enough whipped egg white to bind, and bake. The most important part is the drying. Best to ket the cooking complete, and kill the oven and let them stay in. Any humidity will leave the center soft and a little gummy.
As for a French Macaroon, like the link you posted, then yes, they are a cookie, and that is normal. You are using the meringue as the cookie, and adding a filling, and sandwiching it with another meringue cookie, making a macaron.