Plastic zip-lock baggies are also an option, but since macarons tend to crumble easily, it’s best to use a container with a hard shell.
Continue alternating parchment paper and cookie layers until you run out of macarons. Be sure to use parchment paper, not wax paper. Wax paper will stick to the macarons and create a mess.
If you are only eating a portion of what’s inside the container, take out what you want, and quickly put the container back in the fridge or freezer.
The shells will be the visible part of the cookie, so you want them to look as perfect as possible.
If you’re storing in the fridge or freezer, place the container in the middle or near the back. Avoid placing the container near the front, since the temperature fluctuates there and will cause the cookies to become soggy.
