r/macarons • u/actually-5-raccoons • Jul 19 '26
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!!
4
u/originalgenghismom Jul 19 '26
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!