What is the best way to store macarons? Can you freeze them with a filling, Ganesh or buttercream?

Today was my second attempt at Macarons using Crystals recipe. Much better than the last. I adjusted my oven shelf and lowered the temp from 320 to 300, will probably bump up to 305 or 310 next as I cooked them for a little over 18 minutes. The shells appear to be full so I’m happy about that and I think my feet look pretty good. I welcome your comments or advice.

Today I finally was brave enough to try the macarons! They weren’t perfect and I learned so much. I cooked them for 16 minutes as I saw they were browning so I know next time to lower the temp. Aside from slightly browning the inside was not fully cooked and the shell was a little soft, not bad. While the inside was not fully cooked they were full and I felt the feet were not bad. Overall for the first time I didn’t think they were bad.

A couple basic questions but I’m a newbie at macarons. If I want to make a fruit ganache do I melt white chocolate with cream then add a fruit syrup or ? Also if I want to make a tobleronne candy ganache would that be the same?

Hello, could someone explain how I level up to get the recipe, I am anxious to get started. 🙂