If I make a batch of batter but don’t have room to pipe it all at once, should I put it in fridge until one batch is baked and have an available piping mat?

Hello! I’m new here and want to learn all things macarons. I am a seasoned baker but have always been intimidated to make macarons for some reason. Looking for all the best tips, supply list and flavor combos! Also, looking for a nut feee version for my family. (We learned the hard way about the almond flour!)

Okay this is my fifth time trying macaroons but my first time using your recipe. And I'm not going to lie your recipe intrigued me because it only uses the mixer but also dumping raw egg whites into my meringue was a crazy thought. The first tray almost perfect! Slightly lopsided on the back side of the tray that was like deepest in my oven. So I decided for the second batch to rotate the tray halfway through. And as soon as I rotated the tray and set it back down every one of them cracked 😭 I also have a convection oven and I forgot to turn my fan off. Overall I'm super happy. And the fact that I can do the macronage with my mixer is crazy!!

Today is my third times trying out crystal recipe. Everything still looking good. Full mac today but i still need to adjust my oven temp because it seem alittle hot in oven some are crack but still a good mac. When it too cold my macaron isnt as smooth.