I'm planning on taking homemade macarons on a 4 hour flight. The flight leaves at 2 so the macarons will leave the refrigerator at 10 tops. I've read some recommendations on air tight containers and stuff but here are my main concerns: If they come straight from the freezer to an air tight container to be served in about 11 hours later, will moisture from defreezing will affect the texture? And even if i let them come to refrigerator temp before packing will the same happen? or should i pack them room temp? and 2nd: How to avoid them from cracking? They will be in my carry-on but some motion will happen and they're a birthday surprise so i want them to look perfect. I do have a temperature keeping container that stores 2 smaller containers, only that they are not air tight. Could those work? Thanks!
How to pack macarons for traveling?
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