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  7. Macaron Shells — Italian Meringue
Monsieur Chouchou

Macaron Shells — Italian Meringue

Smooth, shiny shells with a clean foot. Italian meringue is the most stable technique to get there.

🕐Prep: 1h 30min
🔥Cook: 17 min
👥30 servings

Recipe

  • 2×Baking tray
  • Sieve
  • Scale
  • Mixing bowl
  • Silicone spatula
  • Piping bag
  • 8 mm piping tip
  • Teflon mat

Italian Meringue

  • Saucepan
  • Thermometer
  • Scale
  • Stand mixer

Recipe

  • 55gEgg whites
  • 150gExtra fine almond flour
  • 1pointe de couteauPowdered food colouring
  • 150gPowdered sugar

Italian Meringue

  • 150gCaster sugar
  • 55gEgg whites
  • 45gWater
Start the recipe
Prepare the tant-pour-tant

Ingredients for this section

Extra fine almond flour150 gPowdered sugar150 gEgg whites55 gPowdered food colouring1 pointe de couteau

Detailed steps

Extra fine almond flour150 g
1Step 1 of 7

Dry the almond flour

👉 Spread the almond flour in an oven-safe dish. Dry for 25 minutes at 70°C, oven door cracked open, stirring every 5 minutes. Then let it cool before moving on.

💡 Tips

  • •Use extra fine (white) almond flour — saves you from blending it
  • •Low temperature dehydrates without releasing the oil
  • •Door cracked open lets the moisture escape
  • •Stir every 5 min for even drying
  • •Plan for ~15g extra to cover sifting losses
!Avoid

Common mistakes

•

Damp flour = failed macarons. Moisture weighs down the batter and pulls oil out of the almonds

•

Consequences: dome-shaped shells, greasy halo, surface that retracts, or hollow shells

•

If the flour starts to brown, drop the temperature. It must stay white

•

Above 100°C, the almond oil comes out — exactly what you want to avoid

1Step 1 of 7

Dry the almond flour

👉 Spread the almond flour in an oven-safe dish. Dry for 25 minutes at 70°C, oven door cracked open, stirring every 5 minutes. Then let it cool before moving on.

💡 Tips

  • •Use extra fine (white) almond flour — saves you from blending it
  • •Low temperature dehydrates without releasing the oil
  • •Door cracked open lets the moisture escape
  • •Stir every 5 min for even drying
  • •Plan for ~15g extra to cover sifting losses

⚠️ Mistakes to avoid

  • •Damp flour = failed macarons. Moisture weighs down the batter and pulls oil out of the almonds
  • •Consequences: dome-shaped shells, greasy halo, surface that retracts, or hollow shells
  • •If the flour starts to brown, drop the temperature. It must stay white
  • •Above 100°C, the almond oil comes out — exactly what you want to avoid
2Step 2 of 7

Sift the almond flour

👉 Sift the almond flour through a fine sieve. Weigh after sifting and take exactly 150g.

💡 Tips

  • •Sifting is what gives you smooth shells — never skip it
  • •If you see a lot of residue in the sieve, set it aside for another recipe. Don't use it here
2Step 2 of 7

Sift the almond flour

👉 Sift the almond flour through a fine sieve. Weigh after sifting and take exactly 150g.

💡 Tips

  • •Sifting is what gives you smooth shells — never skip it
  • •If you see a lot of residue in the sieve, set it aside for another recipe. Don't use it here
Powdered sugar150 g
3Step 3 of 7

Sift the powdered sugar

👉 Sift the powdered sugar through a fine sieve. Weigh after sifting and take exactly 150g.

💡 Tips

  • •Powdered sugar tends to clump — sifting takes care of it
  • •Unlike almond flour, you can break up big chunks with the back of a spoon to push them through
3Step 3 of 7

Sift the powdered sugar

👉 Sift the powdered sugar through a fine sieve. Weigh after sifting and take exactly 150g.

💡 Tips

  • •Powdered sugar tends to clump — sifting takes care of it
  • •Unlike almond flour, you can break up big chunks with the back of a spoon to push them through
4Step 4 of 7

Mix the tant-pour-tant (TPT)

👉 Combine the almond flour and powdered sugar in a mixing bowl. Whisk until the texture looks like uniform flour.

💡 Tips

  • •A well-blended mix gives uniform colour and texture across the shells
  • •If you still see little powdered-sugar lumps, crush them with the back of a spoon
4Step 4 of 7

Mix the tant-pour-tant (TPT)

👉 Combine the almond flour and powdered sugar in a mixing bowl. Whisk until the texture looks like uniform flour.

💡 Tips

  • •A well-blended mix gives uniform colour and texture across the shells
  • •If you still see little powdered-sugar lumps, crush them with the back of a spoon
Egg whites55 gPowdered food colouring1 pointe de couteau
5Step 5 of 7

Colour the egg whites

👉 Mix the 55g of whites with a knife tip (or a fork like here) of powdered food colouring until the colour is uniform.

💡 Tips

  • •Take all the whites (110g) out of the fridge 6h ahead or the night before. At room temperature they whip up better
  • •The powder is highly concentrated — a knife tip is enough
  • •Colouring the whites separately gives a more uniform colour
  • •Baking lightens the colour by 20-30% — dose darker than the result you want
!Avoid

Common mistakes

•

Absolutely no liquid colouring — that's extra water that throws off the recipe. Powder or gel only

•

Watch your work surface. It stains 😱

5Step 5 of 7

Colour the egg whites

👉 Mix the 55g of whites with a knife tip (or a fork like here) of powdered food colouring until the colour is uniform.

💡 Tips

  • •Take all the whites (110g) out of the fridge 6h ahead or the night before. At room temperature they whip up better
  • •The powder is highly concentrated — a knife tip is enough
  • •Colouring the whites separately gives a more uniform colour
  • •Baking lightens the colour by 20-30% — dose darker than the result you want

⚠️ Mistakes to avoid

  • •Absolutely no liquid colouring — that's extra water that throws off the recipe. Powder or gel only
  • •Watch your work surface. It stains 😱
6Step 6 of 7

Fold the whites into the TPT

👉 Tilt the bowl to gather the TPT on one side and pour the coloured whites into the bottom of the mixing bowl. Fold the powder into the whites little by little with a spatula.

💡 Tips

  • •The batter should be quite thick — that's normal, the meringue will loosen it
  • •Scrape the bottom and sides well, no trace of dry powder
6Step 6 of 7

Fold the whites into the TPT

👉 Tilt the bowl to gather the TPT on one side and pour the coloured whites into the bottom of the mixing bowl. Fold the powder into the whites little by little with a spatula.

💡 Tips

  • •The batter should be quite thick — that's normal, the meringue will loosen it
  • •Scrape the bottom and sides well, no trace of dry powder
7Step 7 of 7

Cling-film the batter at contact

👉 Press a piece of cling film directly onto the surface of the batter, no air gap. Set aside while you prepare the meringue.

💡 Tips

  • •"Cling film at contact" = the film touches the surface, not just the top of the bowl
  • •OK, a few bubbles between the film and the batter may remain — don't waste time popping every single one…
7Step 7 of 7

Cling-film the batter at contact

👉 Press a piece of cling film directly onto the surface of the batter, no air gap. Set aside while you prepare the meringue.

💡 Tips

  • •"Cling film at contact" = the film touches the surface, not just the top of the bowl
  • •OK, a few bubbles between the film and the batter may remain — don't waste time popping every single one…
Cook the syrup
🍯 Preparation : Italian Meringue

Ingredients for this section

Caster sugar150 gWater45 g

Detailed steps

Caster sugar150 gWater45 g
1Step 1 of 1

Cook the sugar syrup

👉 Pour the water then the sugar into the saucepan. Drop in a probe and bring to a boil over medium-high heat (8/10) without stirring. Watch until 118°C.

💡 Tips

  • •As soon as you hit 118°C, kill the heat and leave the pan on the burner until the bubbles settle
  • •If your probe has an alarm option, that's a game-changer. Set it to 118°C
  • •Use caster sugar (fine), not granulated sugar
  • •Your whites should already be in the mixer bowl, whisk attached
  • •At 114°C, start the mixer (next step)
!Avoid

Common mistakes

•

Don't stir after the boil → sugar crystallises

•

Tiny white grains in the syrup means it's crystallised. Toss it and start over

•

Without a thermometer, it's a gamble. 3°C off changes everything

•

Below 115°C: meringue too soft. Above 121°C: too firm

1Step 1 of 1

Cook the sugar syrup

👉 Pour the water then the sugar into the saucepan. Drop in a probe and bring to a boil over medium-high heat (8/10) without stirring. Watch until 118°C.

💡 Tips

  • •As soon as you hit 118°C, kill the heat and leave the pan on the burner until the bubbles settle
  • •If your probe has an alarm option, that's a game-changer. Set it to 118°C
  • •Use caster sugar (fine), not granulated sugar
  • •Your whites should already be in the mixer bowl, whisk attached
  • •At 114°C, start the mixer (next step)

⚠️ Mistakes to avoid

  • •Don't stir after the boil → sugar crystallises
  • •Tiny white grains in the syrup means it's crystallised. Toss it and start over
  • •Without a thermometer, it's a gamble. 3°C off changes everything
  • •Below 115°C: meringue too soft. Above 121°C: too firm
Whip the meringue
🍯 Preparation : Italian Meringue

Ingredients for this section

Egg whites55 g

Detailed steps

Egg whites55 g
1Step 1 of 4

Whip the whites

👉 Start the mixer at high speed (8/10) when the syrup reaches 114°C. Whisk until the whites are nice and foamy.

💡 Tips

  • •The whites must be foamy and uniform before they receive the syrup
  • •Wipe the bowl and whisk with a cloth dampened in white vinegar or lemon juice to remove any trace of fat
!Avoid

Common mistakes

•

If the whites aren't foamy enough, the hot syrup cooks the eggs

•

Make sure no liquid white is left at the bottom of the bowl

1Step 1 of 4

Whip the whites

👉 Start the mixer at high speed (8/10) when the syrup reaches 114°C. Whisk until the whites are nice and foamy.

💡 Tips

  • •The whites must be foamy and uniform before they receive the syrup
  • •Wipe the bowl and whisk with a cloth dampened in white vinegar or lemon juice to remove any trace of fat

⚠️ Mistakes to avoid

  • •If the whites aren't foamy enough, the hot syrup cooks the eggs
  • •Make sure no liquid white is left at the bottom of the bowl
2Step 2 of 4

Pour the syrup over the whites

👉 At 118°C, pour the syrup very slowly in a thin stream between the bowl wall and the whisk.

💡 Tips

  • •Kill the heat and wait 2-3 seconds for the big bubbles to settle
  • •Drop the mixer speed (4/10)
  • •Pour very slowly — 2-3 minutes is normal
  • •Aim at the bowl wall, onto the foam — never on the whisk
!Avoid

Common mistakes

•

If the syrup hits the whisk, it sprays into sugar threads on the walls. You lose syrup and your meringue ends up too soft

•

Pour too fast and the syrup won't incorporate properly — you'll get an uneven meringue

2Step 2 of 4

Pour the syrup over the whites

👉 At 118°C, pour the syrup very slowly in a thin stream between the bowl wall and the whisk.

💡 Tips

  • •Kill the heat and wait 2-3 seconds for the big bubbles to settle
  • •Drop the mixer speed (4/10)
  • •Pour very slowly — 2-3 minutes is normal
  • •Aim at the bowl wall, onto the foam — never on the whisk

⚠️ Mistakes to avoid

  • •If the syrup hits the whisk, it sprays into sugar threads on the walls. You lose syrup and your meringue ends up too soft
  • •Pour too fast and the syrup won't incorporate properly — you'll get an uneven meringue
3Step 3 of 4

Cool the meringue

👉 Once the syrup is fully poured, crank the mixer back up to high speed (9/10) for about 2 minutes. Then drop it back to 4/10 for 2 minutes.

💡 Tips

  • •Your meringue should be between 35°C and 40°C
  • •Trust the texture above all — the bird's beak (next step) tells you when to stop
3Step 3 of 4

Cool the meringue

👉 Once the syrup is fully poured, crank the mixer back up to high speed (9/10) for about 2 minutes. Then drop it back to 4/10 for 2 minutes.

💡 Tips

  • •Your meringue should be between 35°C and 40°C
  • •Trust the texture above all — the bird's beak (next step) tells you when to stop
4Step 4 of 4

Check the bird's beak

👉 Stop the mixer and lift the whisk. Look at the shape of the meringue hanging from the end.

💡 Tips

  • •The bird's beak is your main indicator
  • •The perfect beak: firm, shiny, the tip curves slightly without dripping
!Avoid

Common mistakes

•

Under-whipped: the meringue runs, the beak droops. Keep going for 1-2 min and check again

•

Over-whipped: stiff straight tip, dull dry look. You'll have to force the macaronnage → flat shells

4Step 4 of 4

Check the bird's beak

👉 Stop the mixer and lift the whisk. Look at the shape of the meringue hanging from the end.

💡 Tips

  • •The bird's beak is your main indicator
  • •The perfect beak: firm, shiny, the tip curves slightly without dripping

⚠️ Mistakes to avoid

  • •Under-whipped: the meringue runs, the beak droops. Keep going for 1-2 min and check again
  • •Over-whipped: stiff straight tip, dull dry look. You'll have to force the macaronnage → flat shells
Macaronner

Detailed steps

1Step 1 of 3

Loosen the batter

👉 Pour a third of the meringue onto the TPT batter. Mix firmly with the spatula.

💡 Tips

  • •We loosen the thick batter so it can take the rest of the meringue without lumps
  • •Mix energetically — no need for delicacy
  • •Press it well against the sides and check for darker spots. The colour must be uniform. Having colour helps you spot any clumps
1Step 1 of 3

Loosen the batter

👉 Pour a third of the meringue onto the TPT batter. Mix firmly with the spatula.

💡 Tips

  • •We loosen the thick batter so it can take the rest of the meringue without lumps
  • •Mix energetically — no need for delicacy
  • •Press it well against the sides and check for darker spots. The colour must be uniform. Having colour helps you spot any clumps
2Step 2 of 3

Macaronner

👉 Add the rest of the meringue in 2-3 batches. Macaronner with the spatula by folding the batter from the edge to the centre. Rotate the bowl a quarter turn with each spatula stroke.

💡 Tips

  • •Aim for a uniform colour here too — no visible meringue or white patches
!Avoid

Common mistakes

•

Under-macaronner-ed = small peaks on the shells ("nipples") even after tapping the mat

•

Over-macaronner-ed = runny batter, flat shells, no foot. Unrecoverable

•

2-3 strokes too many is enough to ruin everything. This is the make-or-break step

•

With light colouring (yellow, white): you can't see unmixed pure meringue patches. Scrape the sides and bottom of the bowl on every stroke — that's where the meringue hides. Pockets of pure meringue = over-aerated zones that burst in the oven (cracks)

2Step 2 of 3

Macaronner

👉 Add the rest of the meringue in 2-3 batches. Macaronner with the spatula by folding the batter from the edge to the centre. Rotate the bowl a quarter turn with each spatula stroke.

💡 Tips

  • •Aim for a uniform colour here too — no visible meringue or white patches

⚠️ Mistakes to avoid

  • •Under-macaronner-ed = small peaks on the shells ("nipples") even after tapping the mat
  • •Over-macaronner-ed = runny batter, flat shells, no foot. Unrecoverable
  • •2-3 strokes too many is enough to ruin everything. This is the make-or-break step
  • •With light colouring (yellow, white): you can't see unmixed pure meringue patches. Scrape the sides and bottom of the bowl on every stroke — that's where the meringue hides. Pockets of pure meringue = over-aerated zones that burst in the oven (cracks)
3Step 3 of 3

Check the consistency — ribbon test

👉 Lift the spatula and let the batter fall. It should flow slowly like lava.

💡 Tips

  • •If it falls in big chunks, keep macaronner-ing
!Avoid

Common mistakes

•

If the ribbon merges quickly (under 10 sec) with the rest of the batter, you've over-macaronner-ed. Sadly, unrecoverable

3Step 3 of 3

Check the consistency — ribbon test

👉 Lift the spatula and let the batter fall. It should flow slowly like lava.

💡 Tips

  • •If it falls in big chunks, keep macaronner-ing

⚠️ Mistakes to avoid

  • •If the ribbon merges quickly (under 10 sec) with the rest of the batter, you've over-macaronner-ed. Sadly, unrecoverable
Piping and baking

Detailed steps

1Step 1 of 10

Fill the piping bag

👉 Slide the tip into the bag. Place the bag in a tall deep glass. Then transfer the batter with the spatula, scraping the bowl well.

💡 Tips

  • •Fill to 2/3 max — beyond that, it overflows when you squeeze to pipe
1Step 1 of 10

Fill the piping bag

👉 Slide the tip into the bag. Place the bag in a tall deep glass. Then transfer the batter with the spatula, scraping the bowl well.

💡 Tips

  • •Fill to 2/3 max — beyond that, it overflows when you squeeze to pipe
2Step 2 of 10

Push out the air bubbles

👉 Spread the batter inside the bag and push out the bubbles with a scraper (or a card). Then pack the batter towards the tip and twist the bag closed.

💡 Tips

  • •Gently massage visible bubbles with your fingers to dislodge them
  • •Bubbles in the bag → bubbles in your shells when piping
2Step 2 of 10

Push out the air bubbles

👉 Spread the batter inside the bag and push out the bubbles with a scraper (or a card). Then pack the batter towards the tip and twist the bag closed.

💡 Tips

  • •Gently massage visible bubbles with your fingers to dislodge them
  • •Bubbles in the bag → bubbles in your shells when piping
3Step 3 of 10

Prepare the template and the Teflon mat

👉 Place a circle template (35-40 mm in a staggered pattern) on the tray, then cover it with the Teflon mat.

💡 Tips

  • •The Teflon mat is slightly transparent — you can see the circles through it
  • •The template stays between the tray and the mat the whole time you're piping — it doesn't go in the oven
  • •Staggered pattern = better heat circulation during baking
  • •No template handy? Generate yours here
3Step 3 of 10

Prepare the template and the Teflon mat

👉 Place a circle template (35-40 mm in a staggered pattern) on the tray, then cover it with the Teflon mat.

💡 Tips

  • •The Teflon mat is slightly transparent — you can see the circles through it
  • •The template stays between the tray and the mat the whole time you're piping — it doesn't go in the oven
  • •Staggered pattern = better heat circulation during baking
  • •No template handy? Generate yours here
4Step 4 of 10

Pipe the shells

👉 Hold the bag vertically about 1 cm above the mat and pipe 3-4 cm circles, spaced 2-3 cm apart on the Teflon mat.

💡 Tips

  • •Squeeze the bag from the top, never from the middle
  • •Apply steady pressure, count 3 or 4 seconds in your head, then release
  • •One hand applies pressure, the other guides
  • •Pipe in a staggered pattern for better heat circulation
  • •Little peaks? Don't touch them — they'll disappear in the next step
!Avoid

Common mistakes

•

If your bag is tilted, you'll get oval shells. Keep it vertical (90°)

•

Tip too wide (>10 mm) = shells too flat

•

If you pipe shells of different sizes, the bake will be uneven. Small ones overcook while the big ones are still soft

4Step 4 of 10

Pipe the shells

👉 Hold the bag vertically about 1 cm above the mat and pipe 3-4 cm circles, spaced 2-3 cm apart on the Teflon mat.

💡 Tips

  • •Squeeze the bag from the top, never from the middle
  • •Apply steady pressure, count 3 or 4 seconds in your head, then release
  • •One hand applies pressure, the other guides
  • •Pipe in a staggered pattern for better heat circulation
  • •Little peaks? Don't touch them — they'll disappear in the next step

⚠️ Mistakes to avoid

  • •If your bag is tilted, you'll get oval shells. Keep it vertical (90°)
  • •Tip too wide (>10 mm) = shells too flat
  • •If you pipe shells of different sizes, the bake will be uneven. Small ones overcook while the big ones are still soft
5Step 5 of 10

Tap the mat and release the bubbles

👉 Tap the Teflon mat against your work surface, holding both ends. Your shells become rounder and the peaks disappear.

💡 Tips

  • •The shock brings trapped air bubbles to the surface
  • •Some bubbles are stubborn. Pop the visible ones with a toothpick
!Avoid

Common mistakes

•

Skip this and the bubbles burst in the oven → craters and cavities in your shells

•

Insufficient tapping is one of the main causes of shells with irregular holes inside

5Step 5 of 10

Tap the mat and release the bubbles

👉 Tap the Teflon mat against your work surface, holding both ends. Your shells become rounder and the peaks disappear.

💡 Tips

  • •The shock brings trapped air bubbles to the surface
  • •Some bubbles are stubborn. Pop the visible ones with a toothpick

⚠️ Mistakes to avoid

  • •Skip this and the bubbles burst in the oven → craters and cavities in your shells
  • •Insufficient tapping is one of the main causes of shells with irregular holes inside
6Step 6 of 10

Skin the shells

👉 Let them rest 20 minutes in open air. The surface should no longer stick to your finger.

💡 Tips

  • •The skin forms a film. In the oven, the batter pushes up from the bottom → that's what creates the foot
  • •In humid weather, it can take 20-30 min
  • •The finger test is more reliable than the timer
!Avoid

Common mistakes

•

No skin = no foot. The shells puff up from the top

•

Too long (>45 min) = shells crack during baking

6Step 6 of 10

Skin the shells

👉 Let them rest 20 minutes in open air. The surface should no longer stick to your finger.

💡 Tips

  • •The skin forms a film. In the oven, the batter pushes up from the bottom → that's what creates the foot
  • •In humid weather, it can take 20-30 min
  • •The finger test is more reliable than the timer

⚠️ Mistakes to avoid

  • •No skin = no foot. The shells puff up from the top
  • •Too long (>45 min) = shells crack during baking
7Step 7 of 10

Prepare the oven and bake

👉 Preheat your oven to 150°C in conventional mode (no fan). Place your Teflon mat on an inverted baking tray and bake in the middle of the oven for 17 minutes.

💡 Tips

  • •Preheat 30-40 min ahead
  • •Remove all other trays and racks from the oven
  • •You can use the inverted drip pan that came with your oven
  • •A Teflon mat is always preferable to parchment paper
7Step 7 of 10

Prepare the oven and bake

👉 Preheat your oven to 150°C in conventional mode (no fan). Place your Teflon mat on an inverted baking tray and bake in the middle of the oven for 17 minutes.

💡 Tips

  • •Preheat 30-40 min ahead
  • •Remove all other trays and racks from the oven
  • •You can use the inverted drip pan that came with your oven
  • •A Teflon mat is always preferable to parchment paper
8Step 8 of 10

Watch the bake

👉 Watch the shells evolve over the 17 minutes of baking.

💡 Tips

  • •Foot appears around 5-6 minutes
  • •Slight settling at 12 min (that's normal)
  • •2nd batch: pipe it while the 1st is baking
!Avoid

Common mistakes

•

Don't open the door before 15 minutes. The thermal shock would make the shells fall and crack

8Step 8 of 10

Watch the bake

👉 Watch the shells evolve over the 17 minutes of baking.

💡 Tips

  • •Foot appears around 5-6 minutes
  • •Slight settling at 12 min (that's normal)
  • •2nd batch: pipe it while the 1st is baking

⚠️ Mistakes to avoid

  • •Don't open the door before 15 minutes. The thermal shock would make the shells fall and crack
9Step 9 of 10

Let cool and lift off

👉 Out of the oven, take the mat off the tray and let it cool.

💡 Tips

  • •A well-baked macaron is firm out of the oven — the shell doesn't move when you touch it, the foot is solid
  • •If the shell wobbles or feels soft to the touch, it's underbaked — put it back for 1-2 minutes
  • •Wait for full cooling (15-20 minutes) before lifting them off. Even a well-baked shell can stick when hot
  • •After cooling, the shell should release cleanly. If it stays sticky, it's underbaked
!Avoid

Common mistakes

•

If you lift them off hot, the bottom stays stuck to the mat and you break your shell

•

Soft / floppy shells out of the oven = underbaked. Don't confuse this with "that's normal, it firms up as it cools" — a well-baked macaron is already firm while hot

9Step 9 of 10

Let cool and lift off

👉 Out of the oven, take the mat off the tray and let it cool.

💡 Tips

  • •A well-baked macaron is firm out of the oven — the shell doesn't move when you touch it, the foot is solid
  • •If the shell wobbles or feels soft to the touch, it's underbaked — put it back for 1-2 minutes
  • •Wait for full cooling (15-20 minutes) before lifting them off. Even a well-baked shell can stick when hot
  • •After cooling, the shell should release cleanly. If it stays sticky, it's underbaked

⚠️ Mistakes to avoid

  • •If you lift them off hot, the bottom stays stuck to the mat and you break your shell
  • •Soft / floppy shells out of the oven = underbaked. Don't confuse this with "that's normal, it firms up as it cools" — a well-baked macaron is already firm while hot
10Step 10 of 10

Store the shells (depending on use)

👉 Store the baked and fully cooled shells in an airtight container. Separate the rows with parchment paper to keep them from sticking together.

💡 Tips

  • •Bare shells in the freezer: 1 month in an airtight container with parchment between rows. Thaw 30 min at room temperature before filling
  • •Bare shells in the fridge: 1 week in an airtight container
  • •Bare shells at room temperature: 2-3 days max — beyond that they soften from humidity
  • •Filled macarons: 24h maturation in the fridge before eating — the filling slightly humidifies the shell, that's when the texture becomes perfect
  • •Filled macarons: 5-7 days max in the fridge in an airtight container
  • •Take them out 15 min at room temperature before serving so the flavours come through
!Avoid

Common mistakes

•

No open-air storage — the shells absorb ambient humidity and lose their crunch within hours

•

If your plastic container is poorly closed in the fridge, it'll absorb the fridge's smell (the fridge is an odour magnet)

10Step 10 of 10

Store the shells (depending on use)

👉 Store the baked and fully cooled shells in an airtight container. Separate the rows with parchment paper to keep them from sticking together.

💡 Tips

  • •Bare shells in the freezer: 1 month in an airtight container with parchment between rows. Thaw 30 min at room temperature before filling
  • •Bare shells in the fridge: 1 week in an airtight container
  • •Bare shells at room temperature: 2-3 days max — beyond that they soften from humidity
  • •Filled macarons: 24h maturation in the fridge before eating — the filling slightly humidifies the shell, that's when the texture becomes perfect
  • •Filled macarons: 5-7 days max in the fridge in an airtight container
  • •Take them out 15 min at room temperature before serving so the flavours come through

⚠️ Mistakes to avoid

  • •No open-air storage — the shells absorb ambient humidity and lose their crunch within hours
  • •If your plastic container is poorly closed in the fridge, it'll absorb the fridge's smell (the fridge is an odour magnet)