Yes you can make them ahead BUT you’re going to want to fill them at least 24 hours(many pastry chefs would say 48 hours) before serving. You need to allow time for the filling and meringue to meld both in flavour and texture. A macaron should have a lightly crisp outer shell, with a soft, almost chewy interior and that will only happen with the absorption of moisture from the filling. Once filled they keep nicely in containers in the fridge.