Can I Make Macarons Ahead of Time?
Yes! You can definitely make macarons ahead of time. This is a very valid question because macarons can be so finicky that it’s safer to make them ahead of time for a special event, saving time and lowering anxiety. Although many home bakers would agree that it’s probably easier to prepare a cake for a special event, macarons have their own special advantage too. They don’t need to be made on the same day as they are served. Macarons can be made ahead of time and refrigerated or frozen in advance of an event without compromising its freshness or quality. In fact, many of the big names in the industry freeze macarons and transport them around the world for sale at a later date. For the home baker, freezing macarons in advance can provide more time to focus on other aspects of party planning or just feel great in general knowing that they are all prepped and ready to go.
How to Refrigerate Macarons in the Fridge or Freeze in the Freezer
There are several different ways to make and store macarons in advance:
- Refrigerate the fully assembled macaron: Fully assembled macarons usually stay fresh 2-4 days after it’s made depending on the moisture level in the filling. Decorate and serve before this date is up.
- Refrigerate the shells only: Macaron shells usually stay fresh 4-6 days after it’s made. Decorate, assemble and serve before this date is up. After filling, it can stay fresh for a further 2-4 days depending on the filling.
- Freeze the fully assembled macaron: After filling the macaron, let it mature for 12-24 hours (depending on the filling) and then freeze. This method is great for macarons with fillings that can be successfully thawed without releasing too much moisture. Stack them in an air-tight container to prevent breakage. On the day before serving, thaw macarons a few hours in advance. Allow extra time to decorate macarons if needed. From this point on, they will stay fresh for a further 2-4 days depending on the filling.
- Freeze the shells only: After baking and cooling off, the shells can be frozen in an air-tight container. This method is great for macarons that need to be assembled on the same day they are served (e.g. macaron cakes etc.) or for macarons with fillings that don’t freeze well (e.g.jellies). Stack them in an air-tight container to prevent breakage. On the day of assembly, transfer them from the freezer to the fridge a few hours in advance. Once thawed, they can be assembled and decorated as usual. From this point on, they will stay fresh for a further 2-4 days depending on the filling.
How Long Can Macarons Stay Frozen in the Freezer?
Macaron shells can stay frozen for up to one month without affecting the freshness or quality. The quality starts to decline a bit after that with reduction in flavor intensity, slight changes in flavor profile and freezer burn etc. The one month mark is a good place to start for a best before date and some sources vouch for storing macarons in the freezer for up to 3 months. For fully assembled macarons, the length of time will fall within these parameters depending on the filling that is used. How the macaron is stored will also affect its longevity.
Which Containers to Use for Freezing Macarons?
Macarons stay nice and fresh in the fridge or in the freezer when stored in air-tight containers. They can usually be stacked one on top of another in the container. If the bottom of your macarons are a bit gummy or sticky, I recommend placing a piece of plastic wrap or parchment paper in between each layer. Better yet, I recommend putting one single layer by itself in a shallow BPA-free tupperware container. These containers are usually made for storing pasta sheets or sandwiches. And because they are shallow, they are also great for storing decorated macarons face up without compromising the design.
Taking Macarons Out of the Freezer
Once the macarons are ready to be assembled, decorated or served, take them out of the freezer and place them in the fridge to thaw for a few hours. Once they are completely thawed, they will last 2-4 days more depending on the filling used. (This is assuming that they were frozen immediately after baking/cooling or assembly.)
Decorate Macarons Before or After Freezing?
Most decorations that have been applied onto a macaron can be frozen and thawed with no problems. When in doubt, always test run one decorated macaron by freezing and thawing it and see how it holds up. Below are some decorations and how they hold up after freezing:
– Edible marker: good, try to keep them face up in shallow containers, one level per tray as they do get smudged when rubbed.
– Buttercream flowers: good
– Sprinkles baked in or glued on with edible glue: good
– Royal icing decorations: fair – icing might run after thawing if the consistency is runny. If this happens, it can usually be cleaned off with a wet paper tower if the color is light enough. Avoid using black royal icing to decorate macarons if the consistency is too runny.
– Fondant glued on with edible glue: good
– Shimmer powder brushed onto macaron: good
– Sugar flowers: good
Which Macaron Fillings Freeze Well in the Freezer?
Chocolate ganache and buttercream are the best fillings to use when freezing macarons. They both thaw very well without adding moisture back into the macaron shell when taken out of the freezer. These fillings can be used to fully assemble a macaron for freezing.
Jelly, jams and curds should be used with caution. Jelly and jams tend to release moisture back into the shells when thawed while curds might start to separate. If you’d like to make a lemon curd for freezing, try this macaron-friendly lemon curd recipe which can be frozen. If using jelly, jams and curds in advance, try the method of baking and freezing the shells ahead of time. Jelly and jams are best served on the day of serving so thaw the macaron shells a few hours on the day of, assemble and then allow a few hours for maturation. Curds should be matured for 12-24 hours in advance so thaw the shells a few hours before assembly and then let it mature.
Whipped cream should never be used for macarons with or without freezing because it’s too high in moisture content.
Tina says
Hi! How long does assembled macarons with ganache/ butter cream last for in the freezer??
Mimi says
They are best consumed within 2 months, after that, you might lose a bit of freshness and flavour. It’s still edible though.
XOXO, Mimi
Noreen says
Hi there,
I made a fresh batch of shells and froze them immediately one week ago. I want to thaw the shells to assemble with butter cream to serve half the day after tomorrow and half in another week.
If I refreeze half the assembled batch to serve in one week, how long will they keep once thawed?
Thanks so much!
Mimi says
Hi Noreen,
They should last as long as the filling will allow. The shells themselves usually last longer than the filling so if it’s not a high moisture filling, just follow the above guidelines.
XOXO,
Mimi
Sammie says
Hi Mimi,
Your information is very helpful. I really like your blog.
I do have some questions here. I’m just wondering if I can freeze assembled macarons that have cream cheese filling? Also can I freeze just the cream cheese filling itself and assemble it with shells later? If we can, how should we thaw the cream cheese filling?
Thank you so much.
Mimi says
Yes you can freeze it depending on what is in the cream cheese filling. I have a cream cheese filling that is strong enough for freezing and thawing. Yes, if your filling is one that is freezable, you can freeze it, then use it for assembly later. Just put the filling in the fridge the night before to thaw. Depending on what type of filling it is, it might need to be rewhipped. XOXO Mimi
Oshi says
Hi
i’ve made a lemon curd filling and left the macarons in the refrigerator for 24 hours. the macarons sort of melted and”swallowed the buttercream. the macarons shells were whole and not hollowed. could it be that the filling was to moist? and can i fix it by adding butter to the filling or by freezing the filled macarons before serving?
Mimi says
Hi Oshi,
Yes… most lemon curd fillings contain too much moisture for use in macarons. I’m not sure which recipe you used but here is a lemon macaron that is macaron-friendly and won’t eat away at the shells like you described. It’s drier for use in macarons and can be frozen. XOXO Mimi
Meghan says
Hi! Will freezing dry out the shells and make them dry at all? Or will it in any other way affect the quality of the cookie? I am making a large number for my sister-in-law’s wedding but I have never freezed the shells before and want to make sure that they will still be the quality and texture that she is used to. Thanks!
Mimi says
Hi Meghan,
Yes, the shells are very resilient to freezing and will be of the same quality as before freezing. Many stores freeze them for future use or during shipping.
XOXO,
Mimi
Jessica says
Hi Mimi! Could you refrigerate the shells, fill them within the next 1-2 days then freeze them assembled?
Mimi says
Yes, you can but do keep track of how many days they have already been in the fridge for. Some of the freshness will be lost the longer they stay in the fridge which is not as cold as the freezer and won’t stop the shells from degrading. XOXO, Mimi
Amerriman says
Hi, can you freeze shells for a couple days, take out and assemble, and refreeze fully assembled macarons? I have the shells made and I need to assemble so they can mature but then can I refreeze them? To keep longer?
Or should I not take them out and refreeze? Also wondering about a dipped macaron. Will the dipped chocolate part do fine in the freezer?
Mimi says
Yes you can freeze previously frozen macaron shells that are now reassembled. Just make sure you practice proper food safety and keep track of how long that they have been at room temperature/or inside fridge for.
XOXO, Mimi
Johnnie Lanier says
What an awesome post! My husband and I are just getting into making these and have finally landed on a recipe that is working for us. I have a ton in my freezer that I want to send out to various family members and I’m so nervous about pulling them out and see what happens. Thank you so much for all of your tips along this entire process. Especially this post. Your photos are beautiful, your recipes amazing and your information has been truly helpful.Have a great day.
Mimi says
Thank you for coming by and leaving me such wonderful feedback. I hope you have many more successes baking macarons. XOXO, Mimi
Kirsten Cooper says
Hey Mimi!
I keep about 200-300 macs on hand and need a better containers to store them in. Where can I find the containers you have in the picture above? Thanks!
Mimi says
Hi Kirsten,
These were purchased in Daiso… I’m not quite sure if you have them in your part of the world but they are just slim boxes that can be found in specialty container stores which are usually used for storing flat pasta. Alternatively, regular ol sandwich boxes would work too! 🙂
XOXO,
Mimi
Kiks says
Can i storage the shells in an air tight container for 3 days without putting into tje fridge ? .. Im gonna bake the macarons tomorrow Wednesday and serve. Them saturday?
Mimi says
I will follow step 1 and 2 above which requires refrigeration. I don’t recommend putting them at room temperature for long periods for food safety reasons. They also start to get soft and degrade.
XOXO,
Mimi