These macarons do not need refrigeration.
You may refer to this recipe for the basic batter and steps, and my newly made macaron video tutorials just in case you need more visuals :). Just some points to note...
Freshly piped shells
Bake at 130-140°C for 17-20minutes, rotating the tray halfway through baking. Bake at 120°C for 5 minutes more if still not dry and check again.
Freshly baked shells!
Prepare some royal icing to add on the face.
Filling the shells!
Here's the whole collection of the macarons I made in a batch! Well... Almost. There's still an extra Rilakkuma, a few bears and basic shapes not included in the picture. I froze the bear shells for future work. Otherwise it's too much work for me in a single sitting!
Thank God that these macarons were very well received!