How long do macarons last? - Ultimate Guide

Macarons are one of our favorite French treats ever invented. They are soft and chewy with a slight crunch. And all the flavors that can be made! Don’t get us started on the flavors - the possibilities are literally endless.

But if you’ve ever had to make macarons, you know they’re a pretty messy business.

There are so many things that can go wrong, and when you finally get them right, they seem to only last a day or two. You know, because we eat them all!

However, it is true that macarons tend to get very soggy and lose their structural integrity at room temperature very quickly. So it’s a good idea to calculate the time you have to eat them.

So how long do macarons last?  In the fridge, the macarons can last up to 1 week and in the freezer, they will last for several months. The duration depends to a large extent on whether they have been stored correctly after preparation. Storing them in the fridge or freezer are the only safe ways to keep them fresh.

In this article, we will not only look at the correct ways to store macarons, but also what they are, how they are made, and the different variations of them. We’ll also answer some of the most frequently asked questions that can make your product less or less good.

What are macarons?

Before we get started, let’s clear up a few things about macarons.

Saying that a macaron and a macaroon are the same is like saying that the sun and the moon are the same, when in fact they are practically opposites.

To simplify the answer, a macaron is two meringue-based cookies made with almond flour, and a macaroon is a cookie made with desiccated coconut.

There are a ton of other differences because, as we just said, they are really different. Below is a table that summarizes the main differences between these two cookies.

It’s important to know the difference because sometimes people look for the wrong product and don’t understand why the recipe doesn’t work.

Or they are looking for a solution to a macaroni problem that obviously doesn’t make sense if the article is about macaroni.

Macaron ingredients

The two main ingredients that make a macaron a macaron, are almond flour (flour) and egg whites. Additional ingredients that make up the base are powdered or icing sugar, white granulated sugar, and food coloring.

Food coloring is an essential ingredient because it hints at the flavor of the filling. Without the coloring, the macaron will simply be a yellow-brown blob.

The additional ingredients that can be added to a macaron are mainly flavoring, although adding flavoring to the shell itself is pointless.

The shell does not retain flavor once baked due to its airy structure, making the filling a crucial part of the macaron. No matter how much essence or extract you add to the mix, it won’t make it to the shell.

The filling should have a very strong flavor and a perfectly smooth consistency to go along with the delicate shell.

Macarons can be savory or sweet; there are simply no limits. Since the flavor comes from the filling and not the shell, it is very easy to make a savory ganache filling, such as goat cheese (chevin) or chicken liver pâté.

Macarons also often have decorations such as pieces of gold leaf, chopped nuts, glitter, paint strokes, etc. Some of them work great for storage, some don’t.

However, they are all pretty and, like the filling, they give clues as to the flavor profile to expect.

Do macarons go bad?

Unfortunately, after all that hard work, your macarons will only last a couple of days, but that doesn’t mean there aren’t a few things you can do to extend their shelf life.

Moisture, oxygen, and temperature are what bacteria need to multiply and grow, ultimately causing food to spoil.

Eliminating even one of them, your macarons will last much longer. Proper storage is essential to keep your macarons fresh for longer.

How to store macarons

Macarons cannot be stored at room temperature. Sure they can be away for a few hours, maybe a day, but they can’t stay there permanently. This will shorten its shelf life to about 2 days.

First of all, do you remember the three factors that we must eliminate in order to extend the shelf life?

By storing macarons at room temperature, you’re creating the perfect temperature zone, also known as the food danger zone, for bacteria to thrive.

Also, the ambient temperature tends to fluctuate considerably, which means that condensation could also form on them. Therefore, you are not eliminating humidity, but you are increasing it.

Lastly, even if you store the macarons in an airtight container to try and get rid of the oxygen aspect, it won’t matter. The other two factors far outweigh this single attempt, plus the container will cause even worse condensation.

So what is the solution?

The refrigerator and the freezer

The fridge or freezer is your best storage option to store macarons and keep them fresh. By placing them in an airtight container and in an enclosed space, you remove oxygen.

By storing them at a cooler, stable temperature, you also eliminate the possibility of condensation and inhibit bacterial activity.

When saving the macarons, you can follow two paths: save only the shells or save the assembled cookie.

If you store the peels individually, they will last in the fridge for 4-7 days. Once assembled, the filling will reduce its shelf life to 2-4 days in the fridge.

The stuffing contains a ton of moisture and nutrients and therefore feeds the bacteria. It’s best to store the filling in a piping bag in the fridge if you only need the macarons for a few days.

Storing the shells in the freezer is perfect for a long-term solution. If stored correctly, macarons can last up to 6 months in the freezer, even longer if frozen without the filling.

How to Store Macaron Shells in the Fridge or Freezer

Regardless of where you’re going to store your treats, the storage method is pretty much the same in the fridge or freezer:

1. Arrange the shells in a single layer in an airtight container.
2. Before placing more shells on top of the first layer, put a piece of parchment paper or wax paper on it to prevent the shells from sticking together.
3. Keep layering shells and wax paper until the container is full.
4. Close the lid and make sure it’s airtight.
5. For added safety, wrap the entire container in saran wrap or plastic wrap. This will ensure that neither moisture nor oxygen can enter.
6. Place the container in a safe space where it won’t get crushed or move around a lot. Also, keep the macarons away from any smell.

To store the filling, simply place it in an airtight container.

How to store assembled macarons in the fridge or freezer

While storing the macaron shells and filling separately will help these delicious treats last longer, we don’t blame you for wanting to take a step or two off your back.

If you have already assembled your macarons, here is how to store them correctly in the fridge or freezer:

1. Once the macarons are fully assembled, place the whole cupcakes in a single layer in an airtight container. Don’t garnish the macarons.
2. Before placing more cookies on top of the first layer, place a piece of parchment paper or wax paper to prevent the shells from sticking together.
3. Continue layering the macarons and waxed paper until the container is full.
4. Close the lid and make sure it is securely closed.
5. For added safety, wrap the entire container in saran wrap or plastic wrap. This will ensure that neither moisture nor oxygen can enter.
6. Place the container in a safe space where it won’t get crushed or move around a lot. Also, keep the macaroni away from any odor.

Check: How long do macarons last [Table]

To be clear, let’s summarize how long macarons keep based on different storage methods.

As always, freezing your macarons is the best way to keep them for a long time. Anytime you can store the shells and filling separately will also help extend the life of your macarons.

Mistakes to avoid when storing macarons

1. Avoid temperature fluctuations when storing macarons. As we have said, it causes condensation and is not good for any type of food.
2. Do not store without covering the cookies or shells with waxed paper . The shells will stick together and break, and your labor will be for nothing.
3. Do not keep the macarons with their garnishes . Some garnishes may become soggy or lose color and texture. Also, if there are pieces of garnish sticking out, it is very difficult to stack them effectively.
4. Thaw the macarons at room temperature in the container. Do not put them back in the oven, especially if they have the filling. The shells will thaw in less than 2 hours.
5. We don’t want to sound weird, but the frozen macaron shells are really delicious. They are not rock solid, but rather icy due to their airy structure. So go ahead and try these as a warm weather treat.
6. Do not mix macarons of different flavors in the same container . This will cause the fillings to mix together.
7. Make sure the container is free of stains and odors. Macarons are extremely porous and will be affected by other colors and odors.

How macarons are made

Now that we’ve worked out the technicalities, let’s move on to the process of making the macarons.

Baking is a very specific science and macarons are one of the ultimate proofs. You can try it once and it works perfectly, then you try it again and it’s a total failure, delicious as it is.

Macarons are a very technical dessert that requires a lot of practice and experience to perfect, but we’ll do our best to break them down.

There are two main methods when it comes to making macarons: the French method or the Italian method. If done correctly, there shouldn’t be any difference between the final results of each.

The difference between the two is that the French method uses fresh egg whites that are beaten until stiff, while the Italian method adds sugar syrup to these whites to cook them.

how to make macarons

While we’re here, we could quickly explain how to make a macaron. After all, you will probably be hungry after reading this article. We know!

So here are the basic steps to make macarons at home:

1. Mix the icing sugar and almond flour.
2. Beat the egg whites in a separate bowl until foamy.
3. Gradually add the sugar syrup and beat until you get a meringue.
4. Add the meringue to the almond mixture until it reaches a certain consistency.
5. Make the shapes of the macarons.
6. It rests to form a skin.
7. Bake.

What can go wrong?

Here are some common macaron making mistakes that can ruin your batch. You’ll want to avoid them so you don’t waste your precious time, effort, or dessert.

• The ambient temperature was too hot or too cold.
• The meringue was not well done.
• The mixtures were not effectively incorporated.
• The batter is too mixed or under mixed.
• The shells are allowed to sit too long before baking (the skin does not form).
• The macarons are baked at the wrong temperatures.

These are just some of the basic things that often go wrong. There are many more things, but paying attention to these can save you a lot of trouble.

Can macarons sit for too long?

Yes, you can definitely let macarons sit for too long . As we just said, it is one of the biggest mistakes people often make.

The macarons should rest until they just form a skin and have a gloss, which is the best indication that they are ready to be baked.

Many recipes indicate a certain time, but this skin does not necessarily depend on time, but on the temperature and humidity of the environment.

Even the altitude at which you make the macarons affects the end result and sometimes you have to change the whole method.

The formation of the skin is an indication that the macaron will rise perfectly and evenly when baked. If you let them sit too long and the skin gets too dry, the macaron will bake lopsided, stick to your silicone mat, or break and crack.

Can you let the macarons dry overnight?

This is a very complicated and controversial thing.

From personal experience and knowing many people who make macarons for a living, if your macarons don’t form a skin, something has already gone wrong in the recipe and no trick will save it.

As we have said and will say again, macarons are not easy to make and many things can go wrong. Shortcuts don’t work.

Many people suggest drying them in the oven on low heat overnight.

Although this may seem like a solution, it really isn’t. Sure they will form a skin, but they still won’t turn out well: they’ll crack, bake lopsided, won’t form a foot, etc.

One thing we can say is that this happens a lot with French macarons (the ones that don’t use syrup).

We think the idea is probably because macarons are made with a meringue, and regular meringues are oven dried, so therefore it must work with macarons?

We’re not sure at all and it doesn’t seem to make sense to us; in short, we do not recommend it!

It would be best to fan the macarons with a fan or even a hair dryer on a gentle setting, using only cool air. This will help dry out the top without affecting the internal structure. Do this only if the skins don’t form at all within an hour.

What is the perfect macaron?

A perfect macaron should be smooth on top. The shell should be crisp on the outside and chewy on the inside.

It should have one foot at the bottom. The foot almost looks like a small lip or bracket, but it shouldn’t be broken or cracked at all. The interior should not be hollow, hard or crunchy, but rather spongy.

Do macarons have to be chewy?

The perfect texture of the macarons should be as follows: the outside should be dry and crisp, but fine. The inside of the macaron should be dry, soft, and yes, a bit rubbery. It may even seem a bit crude.

If you’re thinking of something chewy like gum, definitely not, and if your macarons turn out like this, then again, something has gone terribly wrong.

It shouldn’t be crumbly and dry like a shortbread cookie, but not moist like a brownie either – it’s something deliciously in between.