Made some progress, wanted to share

Some of you guys might remember a post that I made a few days ago about a brand new and never seen before macaron issue: the hollow feet.

Well, I've made some progress since then, it seems. Not only did I get full feet this time lol but also full shells, while I usually end up 100% of the time with hollow shells.

So what did I do differently this time? Well, first of all, I made the meringue with my hand mixer and not my stand mixer; also, I paid MUCH more attention to the consistency of the batter and made sure not to overmix it, for a change. I also adapted my oven temperature (lowered it to 140°C / 285°F compared to my previous attempts at 150°C / 300°F).

I guess I just need to fill these guys now, thinking of a chocolate or caramel whipped ganache, maybe. By the way, how long can I wait until I fill them? I made them today, but it's already late and all the stores are closed, so I'll have to wait until tomorrow morning to go buy some chocolate. Is it okay if I put them in an airtight container and straight to the fridge in the meantime?

Have a great weekend!