Macaron Storage Tips You Can Use Today
If you’ve spent time perfecting those delicate shells, you’ll want them to stay tasty for as long as possible. The good news is that storing macarons isn’t rocket science – just a few simple steps can keep them fresh, soft inside, and lightly crisp on the outside.
Choose the Right Container
First thing’s first: the container matters. Air‑tight plastic or glass jars work best. If you have a cake box with a tight lid, that’s fine too. Avoid open bowls or paper bags – they let the crumbs dry out and the shells get hard.
Line the bottom with a piece of parchment paper. It absorbs any extra moisture that might leak from the filling and protects the shells from sticking together.
Control Temperature and Humidity
Macarons love a cool, dry place. Store them in the refrigerator if you plan to eat them within a week. The fridge’s low humidity slows down the softening of the shells. Just make sure the container is sealed so the macarons don’t pick up any fridge odors.
For longer storage, the freezer is your friend. Pop the sealed jar into the freezer and they’ll keep for up to three months. When you’re ready to eat, let them thaw in the fridge for a few hours, then bring them to room temperature before serving. This prevents condensation from making the shells soggy.
Never store macarons at room temperature in a humid climate – the shells will turn gummy in a day or two.
Separate Flavors and Fillings
If you’ve made several flavors, keep them apart. Strong‑smelling fillings (like chocolate ganache or coffee butter) can transfer to milder ones. Use separate containers or add a layer of parchment between flavors.
Even when the flavors are similar, give each batch its own space. This keeps the texture consistent and avoids any accidental mixing of crumbs.
Timing Is Key
Macarons are at their peak about 24‑48 hours after they’re piped and baked. The shells finish drying out a bit, and the filling settles. If you can, wait that long before you store them – they’ll taste better.
After you’ve stored them, try to eat them within a week if they’re in the fridge, or within a month if they’re frozen. The longer they sit, the more the texture changes, even in the best containers.
Quick recap: airtight container, cool dry place, separate flavors, and watch the clock. Follow these tips and your macarons will stay as tasty as the day you made them.
