Macaron Storage (How I Store, Freeze, and Plan Ahead)

Hello friends, today I want to walk you through how I store macarons — especially if you’re baking ahead or trying to plan for events.

This is something I’ve had to figure out over years of making large batches, especially around the holidays when I’m putting together cookie boxes (I’ve made quite a few at this point, and they never get smaller). Take a look at these cookie boxes!

And even outside of the holidays, being able to store or freeze macarons properly makes a huge difference. Whether you’re baking for an event, prepping multiple flavors at once, or just don’t want a full batch going stale on you, this is one of those things that’s worth getting right.

A Quick Note on Planning Ahead

If you’ve ever made a full macaron box with multiple flavors and designs, you already know — it’s not something you want to do all in one week.

I always spread things out. I’ll bake shells ahead of time, freeze them, and then fill them later. It keeps the process manageable and also gives me much better control over quality.

So here are some of the most common questions I get asked, specifically about freezing your macarons.

Freezing Fresh Macarons

Can you freeze FILLED Macarons?

Yes — but this is where I get a bit more selective.

Macarons filled with ganache, buttercream, or cream cheese frosting freeze extremely well. These fillings stay stable and don’t introduce too much moisture into the shells.

Fillings like jam or lemon curd are a bit trickier. They can slowly soften the shells over time, especially if:

• the shells are already on the softer side
• the filling is loose or high in moisture
• the environment is humid

That said, I’ve frozen jam and curd-filled macarons many times with good results. The key is controlling the consistency.

I always make my jams thick (usually with cornstarch), and I cook curds until they’re quite firm. That alone makes a big difference.

How I Freeze Filled Macarons

This is the exact process I follow:

1. Fill the macarons
2. Let them mature in the fridge for 24 hours
3. Then move them to the freezer

That 24-hour rest is not optional for me. It’s what gives macarons their final texture — slightly chewy, soft, and cohesive instead of dry or hollow.

What is maturing?

When I fill macarons, the shells are usually still a bit dry and crisp.

During the maturing phase (typically 24 hours in the fridge), moisture from the filling slowly moves into the shells. That’s what transforms them into that classic texture:

• soft, slightly chewy center
• delicate, smooth shell
• cohesive bite (instead of shell + filling feeling separate)

Without this step, macarons can taste hollow or dry, even if they were baked perfectly. So make sure your macarons are matured before storing/freezing!

How Long Can You Freeze Macarons?

• Unfilled shells: about 2 months
• Filled macarons: 1–2 months

If I’m being strict (especially for serving or selling), I stay closer to 1 month for filled macarons.

Anything with wetter fillings tends to have a slightly shorter window.

Can you freeze macarons with marshmallow filling?

I get this question a lot concerning my S’mores Macarons, or Key Lime Pie Macarons because they feature marshmallow in the filling. And the answer is yes! They do freeze well. I used to think they couldn’t be frozen because the marshmallow tends to deflate quickly, however it holds up surprisingly well as a filling.

Same thing with my Creme Brûlée Macarons, which feature a torched sugary top. The top will quickly loose its crunch quality as the macaron sits, and once it gets frozen it might become a bit sticky, but people I’ve served this to didn’t seem to mind.

How long do macarons last in the fridge?

I keep mine in the fridge for about 4 to 7 days.

If I know I’ll be freezing them, I usually move them to the freezer around day 2 or 3. You can wait longer, but the fresher they are going into the freezer, the better they’ll be coming out.

What I Use to Store Macarons

I always use airtight containers. This matters more than people think. It prevents:

• drying out in the fridge
• freezer burn
• absorption of other flavors

I like all Sistema containers, and also the ones from Rubbermaid. The Rubbermaid containers might be pricey, but they are extremely durable and really keep things fresh in there.

If I am leaving the macarons in the fridge just overnight, I don’t mind keeping them in the baking tray covered with a Half Sheet Lid. It’s not precisely air tight, but it gives the macarons some temporary good protection. I won’t use this for the freezer though, because it won’t keep the macarons protected enough.

Can Macarons Sit Out at Room Temperature?

Short answer: not for long. And depending on the filling they have, they shouldn’t be out of the fridge for longer than 2 hours.

For most fillings (ganache, cream-based, curds, jams), I keep them out no more than 2–4 hours depending on the temperature. Things like caramel sauce that contain dairy, really shouldn’t sit out long!

If the filling is more stable (like a water-based ganache or shortening-based buttercream), they can sit out longer — sometimes up to a day — but I still prefer to keep them cool whenever possible.

If I’m transporting or serving them later, I’ll often freeze them first and let them thaw slowly. It gives me a bit more flexibility.

A Note on Shipping

If you’re shipping macarons, I always recommend:

• freezing them first
• using overnight shipping
• keeping them cold until the last possible moment

And then refrigerating immediately once they arrive.

How I Thaw Macarons (This Matters More Than It Seems)

This is where I see the most issues, especially with sticky shells.

When I take macarons out of the freezer, I always transfer them to the fridge while they’re still in the container. I let them thaw slowly in the fridge first, and only bring them to room temperature after they’ve fully defrosted.

I never open the container right away. If you do, condensation will form directly on the shells, which can make them sticky or slightly wet.

Letting them come to temperature gradually inside the container makes a big difference in keeping that smooth shell intact.

When I Don’t Freeze Macarons

Most macarons freeze well, but there are a few cases where I’ll avoid it.

If a macaron has very delicate toppings (like fresh fruit or whipped elements), I prefer to assemble those closer to serving. These don’t hold up the same way after freezing.

For very soft or high-moisture fillings, I either add a barrier (like chocolate) or wait to fill them closer to when I need them.

A Small Note on Flavor After Freezing

One thing I’ve noticed over time is that some flavors shift slightly after freezing.

Citrus and alcohol-based fillings can mellow a bit, while richer fillings like ganache tend to stay very stable. It’s not a bad thing — just something I keep in mind when planning flavors ahead.

How I Keep Track of Batches

When I’m making multiple flavors or baking ahead, I always label my containers with the date and flavor.

It makes it much easier to rotate older batches forward and keep everything organized, especially if I’m prepping for an event or a large box.

Final Thoughts

This is one of those areas where a few small decisions make a big difference.

Once you get comfortable with freezing and storing macarons, it completely changes how you plan your baking. You don’t have to rush, and you don’t have to compromise on quality.

If you still have questions about storing macarons, feel free to leave them below — I’m always happy to help.