How practical is it to bring a box of homemade macarons on a flight as carry-on luggage?
My sister wants to bake a bunch of macarons
for a bake sale at a convention we'll both be attending, halfway across the US. We're flying, and not able to check any luggage, so they will be carry-on luggage. I'm concerned mostly about the following things:
1 - Does the TSA let homemade baked goods through? Is the buttercream filling going to be a concern as a gel or liquid?
2 - How is it best possible to package a box in such a way that things don't get crushed or tumbled around during transit?
3 - Do we need to worry about the temperature of the buttercream at all? This will be late May, in the northern US, and they would be going about 3 days without refrigeration (leaving town Friday, the bake sale is Sunday). The egg whites in the buttercream are cooked to 150 degrees, but I'm not sure if there could be a safety concern there.
Is there anything else I haven't thought of that might make this an impractical idea? My skepticism comes from bad experiences trying to carry Pyrex trays of brownies across several bus and subway transfers, but I really want to believe that this will work!