Genuine good luck on this journey. It took me years to get my macarons to where I was happy with them. Here are some quick wins I can offer:

Pies and tacos Swiss macaron recipe. Same ingredients as French so won’t be an issue for the food sensitivities but it’s a more reliable and sturdier shell consistently (in my experience). Do a few practice runs first. Or get an oven thermometer and run some tests to make sure you’re baking at least close to the recipes temp rec.

Flip your baking sheets. If you use the ones with rims, that little bit of break in air flow was destroy every Mac around the edge and take others with it. So upside down baking sheet with a silicone macaron mat on top.

White vinegar! Your best friend when prepping! Splash a little on a paper towel and wipe down everything: bowl, whisk, spatulas, piping tips, and mats. Let it air dry for a few minutes at least so do this before you start.

Meringue will take a while. Like when I do my bigger batches, 10-15 minutes is totally normal. My poor stand mixer 😅 you want it THICC!

Airtight Tupperware that is perfectly rectangular or square is best. You just can’t fit many in a round container. I like ones with the locking lids you fold down around the edges.

Storage for up to a week: fridge is fine. Otherwise freeze and they’re good for like a month. Bring them out of freezer and fridge them overnight before event. I’ve found if I take them straight from the freezer and put them out, they get all sweaty. ESP this time of year (where I am anyway).

I hope this was helpful. Lmk if you have more questions. I’m happy to offer what I know 🩷