Storing French Macaron Shells
I am making french macarons for a friend's baby shower. I know that I will put the macarons together the day before the event in order to give the flavors time to meld. I am hoping to make the shells a few days before that, though. How far in advance can you make macaron shells and what is the best way to store them? I have read that they can be frozen but I am wondering if I can just keep them in the fridge since I will be using them a day or two after I make them.
I would freeze them, filled or not.
The fridge tends to make baked goods stale, while the freezer holds baked items quite well.
Macarons do particularly well in the freezer, and I often keep mine frozen, and filled, a month or so.
I'd fill them and freeze them -- they just won't keep all that well empty -- and won't keep at all in the fridge.
I'd freeze the finished French macarons (filled with center), not the shells alone as it will be harder to manipulate them afterwards.
A couple of weeks ago I was in a Macaron workshop led by Pierre Herme. He said to make and fill them the day before you serve/sell them. He did not say to refrigerate them, but they felt cool, so I think they were. We made them in the class, and ate the fresh ones, then he passed out a batch that had been made the day before, and you could taste the difference -- and also the texture difference.
that said: if I were making the cookie part just a day or so ahead of filling them, I would store them in an air-tight tin in a cool, dry place. I would fill them the day before and refrigerate.
I store shells on layers of parchment in an airtight container for several days before filling and chilling. I don't store in the fridge or freezer and don't have a problem.