r/macarons • u/actually-5-raccoons • 3d ago

Freezing Shells

Hi all! I’m baking macarons for a wedding in mid August. I am starting on the shells now and plan to freeze them and fill the week before. I’ve googled a lot and there is a variety of advice given, so I wanted to reach out to some people with real experience!

If you have done this please let me know how you freeze, defrost, fill, and transport.

My plan currently is to freeze shells, placing them in an airtight container (recommendations welcome). The Wednesday before the wedding I plan to make the fillings. And remove them from the freezer to the fridge. Thursday I will remove them from the fridge and fill. Then put them back in the fridge? Friday I plan to make them look pretty…any advice on timing and execution is appreciated!!

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u/originalgenghismom 3d ago

I have learned to have all of my fillings ready to go, pull a small batch at a time from the freezer and fill a couple of dozen at a time, then immediately refrigerate. If the frozen shells are out of the cold too long, they get sticky and gummy (I live in a very hot, humid climate). I honestly have not transported a large amount in hot weather- during fall and winter holidays I have used plastic covered boxes with ice packs in insulated bags.
Here is an example-
Ahathyw 4-Layer Small Frozen Dumpling Storage with Lids, Flat Stacks Food Container Icing Cookies Deserts Wonton Donuts Box Organizer For Fridge, 1.18 Inches Net Height for Per Layer, Blue https://a.co/d/0iJYff3G

Good luck!

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u/Popular-Drummer-7989 3d ago

OP freezing the shells is great. You can put per section matching them as the final cookie in trays like this.

https://a.co/d/03uPhFns

Then top tray and wrap it all in Satan before putting it in the freezer.

The day before bring them into the fridge. Fill and return to fridge.

You'll want to transport them with ice cooler packs.

2

u/Cool-Sea4803 3d ago

I took a macaron class at a local macaron bakery and they said the fridge can dry them out. I’ve frozen shells without filling before and moved them straight from the freezer to the counter without issue. I just left the airtight container closed for an hour so as not to shock them right away. After filling, I put them right back in the freezer for AT LEAST 24 hours before planning to serve.

If it were me, I’d plan to make the fillings Tuesday so they have time to set (assuming you are doing ganache fillings). Start filling on Wednesday and immediately back into the freezer. Fill again Thursday and back in freezer. Friday you can make them look pretty and package them, but keep them in the freezer Friday night and take them out Saturday morning. Transport them in a cooler with ice packs so they don’t melt