Storing Purchased Macarons
Store your macarons in a container with an airtight lid. A plastic or glass container is best for this. Make sure it’s clean and dry, and double-check the tightness of the lid. You don't want any air getting in and making your cookies soggy! Plastic zip-lock baggies are also an option, but since macarons tend to crumble easily, it’s best to use a container with a hard shell.
Line up or layer the macarons in the container. Place the macarons into the container side-by-side in a single layer. They can be touching, but not overlapping. If you have more macarons to store, tear off a piece of parchment paper and place it on top of the first layer of cookies. Line up the next layer on top of the parchment paper. Continue alternating parchment paper and cookie layers until you run out of macarons. Be sure to use parchment paper, not wax paper. Wax paper will stick to the macarons and create a mess.
Eat the macarons within 24 hours if you don't refrigerate them. Unrefrigerated macarons will stay fresh for about a day. If you think you can eat them within that time frame (who could blame you!), put the container in the pantry or on the counter. Keep the cookies out of direct sunlight.
Consume refrigerated cookies within a week. Put the container in the middle of the fridge, where the temperature remains consistent. Don’t store the cookies near the front of the fridge or in the door, since the temperature fluctuates in those areas. Make sure there are no heavy objects nearby that could bump into the container.
Freeze the cookies for up to a month. Macarons will hold on to their flavor and texture in the freezer for up to 30 days. After that, the quality will start to diminish, but they might still taste pretty good up to a couple of months. Place the container near the back of the freezer to avoid fluctuating temperatures. Give the container a little room and don’t place anything heavy or large near it.
Let the macarons defrost for 30 minutes before serving. Once you’re ready to eat your refrigerated or frozen cookies, pull the container out and set it on the counter for about half an hour. Allow the macarons to come to room temperature before serving them. If you are only eating a portion of what’s inside the container, take out what you want, and quickly put the container back in the fridge or freezer.
Storing Macarons after Baking
Pull the macaron shells out of the oven and let them cool. Let the macaron shells cool down before adding the filling. If you don’t, the shells may crack or lose their crispness. Handle the shells carefully, since they’re quite fragile when they come out of the oven. The shells will be the visible part of the cookie, so you want them to look as perfect as possible.
Fill the shells once they’ve cooled completely. You can fill the macaron shells with cream cheese, fruit jams, fondue, ganache, and so much more. Try something new, or add your favorite filling once the shells are cool.
Freeze macaron shells to fill them later, alternatively. You can freeze unfilled macaron shells for about 3 months. When you’re ready to finish making the cookies, pull the shells out of the freezer and give them 30 minutes to come to room temperature. At that point, you can add your filling and assemble the cookies.
Place the finished macarons in an airtight container. Use a plastic or glass container and make sure the lid snaps on tightly. Line the cookies up one layer at a time. Place pieces of parchment paper between any subsequent layers.
Leave them on the counter, refrigerate them, or freeze them. Leave the cookies out on the counter if you plan to eat them within a day. Place them in the fridge for up to 3 days. You can also freeze the cookies for 3 to 6 months. If you're storing in the fridge or freezer, place the container in the middle or near the back. Avoid placing the container near the front, since the temperature fluctuates there and will cause the cookies to become soggy.
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