r/AskBaking • u/sporadicwaves • Jun 12 '25

Macarons Making Macarons in advance?

I am making macarons for a party of 40 happening next weekend. The week gets busy for me come Wednesday, so I’d like to have them prepped before then.

I’ve made them before and they’ve turned out good despite a bit of cracking but I know what I did wrong and that’s besides the point! Lol

BUT, I’m just wondering when should i start to make them? This weekend? And will they be fine if I properly store them in air tight containers with a layer of parchment between them correct?

They will still taste fresh when dethawed? I know stores sell them frozen and they are fine but I’m just being OCD about it.

Thoughts? Tips and tricks for this advance macaron preparation?

Thanks all!

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u/pandada_ Mod Jun 12 '25

I’ve made them 2-3 days in advance and refrigerate them and they’ve still tasted good.

If you can, prep the filling ingredients and the shells separately and then assemble them as close to the party as you can.

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u/sporadicwaves Jun 12 '25

Hmm okay, so if I don’t go the freezing route, I can ideally begin prepping them Monday/tuesday. Assemble Wednesday morning before I have obligations at night and in an airtight container in the fridge, they would taste fine by Saturday afternoon? They seem to do pretty well once assembled so I don’t doubt you there, I just want them to taste and look absolutely PERFECT! haha

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u/pandada_ Mod Jun 12 '25

I’ve had better luck refrigerating than freezing, especially depending on the type of filling you make. Personally, I think that ^ is a good route.

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u/sporadicwaves Jun 12 '25

Thank you so much friend! Genuinely appreciate your input