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.. 
The text on p.62:     "Once a macaron is finished, its flavor is good, but it will get better. This is why we freeze the macarons (it also makes them chewier and more fun to eat). ....   It sounds like they're freezing the completed macaroon, filling and all. 