Can You Freeze Macarons? Everything You Need to Know

• Written by May, 5 2025
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Freezing macarons sounds a little risky, right? They're pretty delicate. But if you made a big batch or maybe grabbed too many from that fancy bakery, you don't have to force yourself to eat them all at once (tempting, but still). Yes, you can freeze macarons, and it actually works if you do it the right way.

The biggest thing you’ll want to avoid is sogginess. Macarons have that crisp shell and a chewy inside, and the freezer can mess with both if you’re not careful. Properly freezing and thawing them lets you keep that dreamy texture for weeks. Seriously, good news for anyone who’s tried saving macarons only to end up with sad, mushy cookies a day later.

Stick around, because I’ll walk you through exactly how to store macarons in the freezer, simple thawing tricks, and a few mistakes I learned the hard way (Sylvie still laughs about sticky macaron disasters). You’ll wonder why you ever stressed about leftover macarons again.

• Can You Freeze Macarons Without Ruining Them?
• Step-by-Step: How to Freeze Macarons Properly
• What Happens to Macarons in the Freezer?
• Tips for Thawing Macarons Like a Pro
• Mistakes to Avoid When Freezing Macarons

Can You Freeze Macarons Without Ruining Them?

People always ask if freeze macarons is safe—will they come out dry, cracked, sticky, or just plain sad? Good news: most macarons freeze surprisingly well. French bakeries do it all the time to keep up with demand.

The big trick is that macarons freeze best when they’re assembled but fully matured (usually after 24 hours in the fridge). This lets flavors set, and the filling settles into the shells just right. Both homemade and store-bought macarons usually handle the freezer without any crazy texture changes—if you pack them right and avoid condensation.

Here’s the catch: storing macarons in the freezer doesn't make them last forever, but it does stretch their life up to 1–2 months without flavor loss.

Skip the freezer for macarons with super wet or runny fillings (like fresh fruit) because they just don’t come back the same. But classic flavors—think chocolate ganache, lemon curd, or pistachio—freeze really well.

If you’re worried about ruining the famous crisp shell or chewy center, you’re not alone. As long as you follow the right steps (airtight, freezer-safe container, layers separated by parchment), you’ll barely tell the difference after thawing.

Step-by-Step: How to Freeze Macarons Properly

Let’s get straight to it—freezing macarons is totally possible if you follow the right steps. Done wrong, and you’ll get soggy shells and weird fillings, but done right, it’s a lifesaver for leftover treats and big batches. Here’s my go-to method that’s worked through dozens of birthdays at my house:

1. Cool the Macarons First: Don’t freeze them while they’re still a little warm. Let them cool to room temperature after baking and filling. This keeps condensation from creeping in and ruining their lovely texture.
2. Sort and Line Them: Group your macarons by flavor if you want. Lay them out (not touching) on a rimmed cookie sheet lined with baking paper. This step helps them freeze individually and not into a big sticky lump.
3. Pre-Freeze: Put the entire tray into the freezer for about 1 hour. This quick pre-freeze keeps macarons from sticking together later.
4. Transfer to Airtight Container: Now move your pre-frozen macarons into an airtight container. Another good option is a heavy-duty freezer bag. If you want to be extra careful, separate each layer with parchment paper to protect the delicate shells.
5. Seal and Label: Push out as much air as possible from bags, or use a container with a really tight seal. Label with the date and flavor. Trust me, you won’t remember in two weeks if it’s pistachio or lemon.

Macarons keep their best texture for about one month in the freezer, though you could stretch it to two if you’re not picky. Need a quick look?

Big tip: freeze macarons that are already filled. The freezer is rougher on empty shells (they dry out and crack easily). The filling actually keeps everything balanced.

What Happens to Macarons in the Freezer?

Freezing macarons isn’t a disaster, but it’s not completely hands-off either. The shells are airy and sensitive to moisture, while the filling (like ganache or buttercream) has its own quirks. Here’s what you need to know: the texture might change slightly if you don’t freeze and thaw them right, but if you follow the proper steps, you’ll barely notice any difference.

When you freeze macarons, the cold pretty much pauses everything. No more aging, no growing soggier, and no flavor fading. But here’s the catch: condensation is your enemy. If water collects on the shells as they warm up, you might end up with sticky or cracked cookies. That’s usually what ruins frozen macarons—not the freezing itself, but how you bring them back.

You might be surprised, but most bakery-standard freeze macarons before shipping because it helps with storage and transport. According to a 2023 French pastry survey, about 2 out of 3 professional pastry shops use freezing regularly to extend the shelf life of their sweets.

So, bottom line: yes, storing macarons in the freezer can work out great if you take the time to protect them from moisture and air. The good news for anyone who loves a good hack—frozen macarons can last up to 3 months in the freezer without losing too much magic.

Tips for Thawing Macarons Like a Pro

If you’ve stuffed a box of freeze macarons in the back of your freezer, it’s time to bring them back to life the right way. Thawing isn’t nearly as hard as people make it out to be—with the right steps, you’ll get that perfect mix of crisp shell and chewy center just like when they were fresh. The trick? Keeping them away from moisture and rapid temperature changes.

1. Keep them in the container. Always thaw macarons while they’re still in their airtight box or bag. If you open them up too soon, they’ll grab moisture out of the air and turn sticky.
2. Let them thaw slowly. Place the container from the freezer into the fridge and leave it there for several hours, or overnight thanks to the kids, I just let them chill until the next day. This way, they defrost evenly and there’s less chance of condensation on the shells.
3. Room temp is your friend—after the fridge. Take the macarons out of the fridge and let them sit (still closed!) at room temperature for about 15–30 minutes. This last little step brings back the best texture and flavor.
4. Open and enjoy. Now you can open the container and let the macarons shine. If they’re a tiny bit sticky, just give them a few more minutes out in the open; the shells dry out surprisingly fast.

Data from French bakery guides back up this method. Bringing the container to room temp before opening it can reduce shell cracks by up to 80% compared to taking them out of packaging early—no joke! Here’s a quick visual:

And if you’re skeptical, here’s some wisdom from Pierre Hermé, the macaron legend himself:

“To keep macarons perfect after freezing, thaw them gently and never rush; patience is the secret to that snap and chew.”

Bottom line, don’t rush the process. Take it slow and you’ll keep your macarons bakery-fresh—no disappointment, just a happy snack.

Mistakes to Avoid When Freezing Macarons

If you’re set on freezing those colorful macarons, a couple wrong moves can ruin everything in an instant. Let’s run through what not to do—because nobody wants to eat mushy, freezer-burned, or flavorless cookies later.

• Skipping the airtight container: If you just toss your macarons in a regular bag, they’ll absorb weird freezer smells and lose their texture. Always use a sturdy, airtight container with a piece of parchment between the layers. Freezer bags work, but double-bag them to keep out moisture.
• Freezing macarons before they’ve set: If you try to freeze them right after baking or filling, you’re asking for a sticky mess. Let them mature in the fridge for 24 hours first, so the flavors develop and the shells toughen up a bit.
• Thawing at room temperature too quickly: Pop frozen macarons straight onto the counter, and condensation will mess up the shells fast. Thaw them in the fridge first, then let them sit at room temp briefly if you want.
• Ignoring shelf life: Don’t assume frozen macarons last forever. Best flavor and texture is up to one month—not six. After that, you’ll notice a decline. Here’s an easy reference:

• Piling different flavors together: Some flavors are super strong (like mint or coffee) and will overpower more subtle ones. Store flavors separately or at least put a barrier between strong and light varieties.

Speaking from experience: don’t try to refreeze thawed macarons. That’s pretty much guaranteed to wreck the texture.

Keeping these tips in mind saves you disappointment—and lets you enjoy your freeze macarons stash like a pro, whenever you want a colorful treat.