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Oct 26, 2011 10:58 AM

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.


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  1. 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.

    1. Ditto the freezing. put them in a rigid container, separated by layers of wax paper.

      1. 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.

        1. I'd freeze the finished French macarons (filled with center), not the shells alone as it will be harder to manipulate them afterwards.

          1. 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.

            4 Replies
            1. re: ChefJune

              Wow, must have been a fantastic experience! I love Pierre Herme!

              What was the difference between the day-before and fresh macarons in terms of taste and texture?

              1. re: Miss Needle

                The fresh macarons were crisper, the day old ones were crisp around the edges, but the texture was delightfully chewy. the filling flavors were better married the 2nd day.

                BTW, we made his pistachio-mint macarons, and he puts 3 green peas in with the ganache.

                1. re: ChefJune

                  Thanks for your explanation. His macarons are my favorite from all that I've had so far, including Laduree. I've heard that Herme's method isn't very traditional.

                  1. re: ChefJune

                    tell me more about the peas....I'm not sure whether to yuck, yum, or utter a thoughtful "hmm"