Macaron Drying Time?

I have the biggest macaron order I’ve ever had. But I’m baking out of a standard gas oven. So I can only do one pan at a time. After piping and sitting out to develop the skin, how long can macaron shells waiting to be baked sit at room temp? I’d realistically like to pipe them all then bake them one pan at a time. Will they dry out? Or should I just stagger making them?