I rest the piped macarons before baking and fill as close to consumption as possible. I'd only fridge in hot weather to avoid any ganache from going over.
Depends on ambient atmospheric conditions. If kept in a pastry cabinet then max 4 days; if under domestic conditions I'd only keep for 2-3. Moisture is a no no that's why I don't fridge unless it's a humidity controlled commercial appliance.
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