Freezing Bouchon Bakery Macarons. Whole cookie or just the halves? I'm making the macarons from the Bouchon Bakery cookbook and it recommends freezing them for 24 hours before letting them come back to room temperature for eating. The only part I'm not clear on is if I am meant to freeze the whole assembled cookie w/filling or just the cooked halves. If anyone knows what is supposed to be frozen and why I would really appreciate that help..
I don't know about the Bouchon recipe, but my wife just attended a macaroon making class at Mille Feuille last weekend.

They recommended refrigerating the whole macaroon overnight (and up to a week), not freezing. The idea is the moisture from the filling migrates to the cookies. This causes the cookie to be moist on the inside, but still have a firm and somewhat crisp outside.