Hello everyone.

I have an order for 200 french macarons for a boys birthday party in about 2 weeks. I have a few questions which I am sure you can all help me with!

1) If I bake 50 macarons in one day, and about 200 macarons in 4 days.. how will I freeze them after? They have to taste FRESHEST on the day they have to be consumed. Please suggest a best possible way to store macarons. The last thing I want is a dry macaron and I have no time for experiments.
2) Since I use the french method for macarons - can i sift the dry ingredients (almond & sugar) mixture in advance and put them in ziplock bags? Can you do that?
3) I made red velvet macarons with cream cheese filling - but the filling made the macaron WAYYY too soggy and moist the next day. How do I stop that?

Waiting for some great responses, thank you.

The best French bakeries consider freezing their shells as part of the process of perfecting their texture. Have you tasted good macarons from a reputable bakery?

Yeah, macarons are meant to be aged, or 'ripened'. I just do mine in the fridge for a couple days with filling, not sure if you should fill or not before freezing, I'm sure someone here has experience with that.

I was always taught that they should be filled before ripening though.

I wouldn't use a traditional cream cheese frosting, maybe throw a block into a batch of IMBC instead.

AI fill before freezing mine, and the taste and texture is perfect once defrosted. I also use the French method to make the shells. I've never used a cream cheese filling. Only various types of buttercream or ganache. The longest I have kept them frozen is about 2 months, so beyond that I can't offer any experience.