Macaron Preservation: How to Keep Them Fresh and Tasty

If you’ve spent time making those delicate French cookies, you know how disappointing it is to bite into a dry or soggy macaron. The good news? Storing them right is simple. Follow these no‑nonsense steps and your macarons will stay soft on the inside and crisp on the outside for days.

Use an Airtight Container Right Away

The moment the shells cool, place them in a clean, airtight container. A cookie tin with a rubber seal works great, but any container that won’t let air in will do. Layer the macarons with a sheet of parchment between each layer – this stops them from touching and sticking together.

Don’t overfill the container. Give the macarons a little breathing room so the humidity inside stays low. If you notice condensation forming, open the lid for a minute to let the moisture escape, then reseal.

Refrigerate or Freeze? Choose Based on When You’ll Eat

For short‑term storage (up to 3 days), the fridge is your friend. Keep the container in the refrigerator’s main compartment, not the door, to avoid temperature swings. Let the macarons come to room temperature before serving – this brings back their soft interior.

Need to keep them longer? Freeze them. Place the airtight container in the freezer and let the macarons chill for up to a month. When you’re ready to eat, move the container to the fridge for a few hours, then let them sit at room temperature. No need to thaw them on the counter; gradual warming keeps the texture intact.

Never store macarons in the pantry or on the counter for more than a day. The ambient humidity will make the shells soggy, and the fillings can spoil quickly.

Here are a couple of extra tricks that make a big difference:

• Separate fillings from shells. If you’ve already piped buttercream or ganache, keep the shells and filling in different containers. Mix them just before serving to avoid the shells soaking up moisture.
• Layer with sugar paper. Placing a thin sheet of sugar paper (the kind used for cake decorating) between layers absorbs excess humidity.
• Check for mold. If you notice any off‑smell or a fuzzy spot, discard the batch. Macarons are low‑moisture, so mold rarely appears unless they sit too long in a humid environment.

With these easy steps, you can bake a batch of macarons and still enjoy them fresh a week later. The secret isn’t a fancy gadget – it’s just good, airtight storage and the right temperature. Next time you pull a tray of fresh shells out of the oven, you’ll know exactly how to keep them at their best.