The video I was looking for when starting my macaron journey! Just me and my BF at home and so many macaron testing! I wasn’t sure how to store them hahah. Thank you for this thorough and honest video!
Brilliant and thx for this much needed and timely video! I wasn’t refrigerating post-freezer and was getting condensation. 🤦♀️. Now I know how to prevent. Binge watching all your videos while home!
Thank you Nicole I have learned so much with your classes. I love my macarons at about the fourth day. And i have used your process for storing and have had them also at about 3 weeks and they are still awesome!! Thank you so much for your tips!!
I really need to know... how on earth do you eat all those delicious macarons being in great shape??? I never ever ever eat them. Well I only make an exception if I travel to Paris, then Pierre Herme is my first stop lol Also, which would be your must on the Chef Rubber colors, I'm buying on line now.
SweetK hahah! I don’t eat a ton of desserts other than macs and as an exercise science and nutrition minor- they truly are one of the healthiest choices for dessert. They are sugary, but gluten free and protein packed with almond flour and egg whites. 🤗. Chef rubber colors- purple would be my choice!
Ok I will have to try it! I’m sort of new to the macaron world. Nonetheless I’ve made a couple of batches which my family love. They are gone asap! I want to start making more to sell, maybe start with one or two flavors since I feel I still need experience with adding things other than the original recipe. Any advice from you? Also for boxing the macs...is there a place you recommend other than amazon? Thanks for your time! Is always great seeing you!
Hi. I stored my macarons in the refrigerator and I noticed that once they're out of the fridge it does not take too long before the shells go soggy. I live in the Caribbean where the average day temperature is 31 degrees Celsius.
Wow! That’s fast! And they are in an airtight container? I would stay away from filling with super wet fillings like a jam and stick to buttercream then. Also, try baking a little longer
Kevin, I am in St. Kitts with no AC in the house. I use Rubbermaid Brilliance storage containers. When I take from the fridge to get ready to use I place my container in a dark cupboard for 1 and 1/2 hours. I never leave out on a counter.
I just made a bunch for an Easter birthday party using the recipe you tweaked from another baker....wow! So good! Not solid shells - what is the secret!! - but a crispy outside and chewy center.
I've baked over 2000 macarons in the last month. My experience is that their texture is best right after they are cooled, and before any chilling is done. If you can manage it, the best customer response is going to be if they are served the day that they are baked. This is regardless of the type of filling that is being used (I use buttercreams, jams, curds, and combinations). If they must be stored, my experience has been that the storage method results are highly dependent on the filling that is being used. Some are better if they are filled and then chilled, some are better if chilled and then filled later. Cookies with jams are a lot harder to manage than those with other fillings. I've had luck with quality storing them in the frig for up to two weeks -- still good , but not as good as the day of bake. Personally, I would never freeze these cookies in any form if I was going to sell them. The effort it takes to make them to the quality necessary to be sold requires more respect than that.
I kind of feel the same way. I have never frozen my macarons but was looking into more efficient ways of baking big batches. I find that my clients have liking my macarons and I bake them one day before the due date. Still learning this process :/
I'm all about a wonderful product and I believe freezing yields a wonderful product and it's efficient. We froze them in all places I have worked as well. It's about working smart. Maybe try it.
I LOVE your channel! You cover everything about macaroni! Thanks for sharing your knowledge!!! Question! And I apologize if you’ve already answered it. How long can you keep the macaroni in the fridge after freshly baking them? How long can you keep them in the fridge after taking them out of the freezer?
Chef, how do you recommend handling product that is shipped to other locations, typically 2-3 day shipping? Do you have recommendations as to fillings that are better for that product. Thanks.
Hi, I’m sorry that I am just seeing this! I bought from an online macaron company to see who they shipped. I don’t ship myself, but it was research. They use uline single use ice packs, padded envelopes that hold temperature cold (picture a bubble wrap envelop the color of aluminum). Pack in plastic containers that have slots for your macarons so they don’t move and make sure to pack those boxes up with air packs so that nothing moves around. I recommend a sturdy ganache and American buttercream for shipping. Don’t ship something a filling that is extremely moist, has egg yolks in it, or anything that will go bad like a curd.
Are you able to show us how to use air brush and stencils onto the macarons? Also, thank u so much for ur videos I've learn so much from watching it. U should be a baking instructor and dance the night away 💃💃💃
Hello! :) I add the filling after taking the shells out of the oven after they've cooled. I then store them in an airtight container in the fridge. The next day though, they're always super crunchy and hard. Is this normal until they are at room temperature? The shells even crack after being in the fridge. If I treat them very delicately I can sometimes avoid having the top of the shells crack when taking them out of fridge. They look and taste good before putting them in the fridge though, even if they haven't matured. Any guidance would be very much appreciated!!
I love your videos and have learned so much from them! Thank you! Can you help me with my timeline. My son is getting married Thursday sept 10. I am making 400 Macs for the wedding favor. I need to take them to the venue on Tuesday sept 8th and they will be placed in their walk in fridge Should I just bake the shells a month prior and freeze (I have a separate freezer) and then pull them out on Sunday sept 6 and fill and the put in my fridge? Or fill the the week before and the refreeze? Or would you fill them on Tuesday the 8th just prior to going to the venue? They will be placed in little favor containers, two per guest. Thank you in advance for your advice! I’ve never undertaken so many Macs at once and feel a little overwhelmed!
Hi Nicole! Thanks for sharing the tips! One question here..I’m doing designed macs regularly, may I get your advice on the storage for designed macs like Pokemons etc.?😊
L Mm try baking them longer. Yes, they shouldn’t be too soft that fast. My shells are hard straight out of the oven and the filling is what softens them
@@onmyway7537 I agree with BT. Is it possible your filling is too soft to begin with? Does the filling melt and run out in warm weather? But probably, yes, another minute or so in the oven for the shells.
@@onmyway7537 keep your fridge at 7 Celcius, so then when you take out the macarons, they dont sweat much and keep their crunchy texture ^^ *so sorry for my bad english
I have a problem with storing my Macarons, I put them in air container in the fridge after I fill them, but after 2-3 days the shells become so fragile like it lose its crunchiness!
Hi dear, My macarons comes out beautifully- thanks to your recipe👏 However, after filling either choc ganache or fruity filling I put them in the airtight container in the fridge. When I bite into it within a day or two it’s turning out to be soggy but full and chewy. It’s the outer shell is not crispy. I left one batch (only the shell without filling ) outside in the container, next day the outer shell was not crispy. What could be the reason. Pls help me to sort this.
I’d like to make macs and ship to my friend. I can ship frozen with freezer packs then when they get to my friends they can either put in fridge if they are still frozen or eat if they are fully thawed?
Olivia Richman make sure you get some plastic containers that are made for macarons to keep them from moving around in transit. After shipping, I recommend telling your friend to refrigerate for an hr and then take out and enjoy at room temp. Seems silly to refrigerate again, but if they get too soft, you want to chill again.
Hi Nicole! I’m making macarons for my friend’s baby shower and want to make them in advance. Would you recommend to freeze just the shells and do filling a few days before the event or better to freeze the sandwich (shell+filling)? Thank you!!
Any tips for stopping them from rolling around and cracking/getting smushed? Whenever I put mine in the fridge to mature they roll around too much and the filling gets everywhere 😭
Loving your videos, I have learnt so much from watching them and I’ve never made macarons before. In the case of taking shells-only out of the freezer and they have thawed in the refrigerator, can they be refrozen again? Thanks so much - keep it up!
This is so handy. I really love your videos. I have my own cake business and I’m pretty confident with everything but macarons 👿 I just cannot get them right. There’s always something wrong with them. After watching your ‘airbase tray’ video - I bought one straight away and the mats and I am about to make them. I just thought I’d check everything before doing them. So I’ll be commenting on the results.
Mine easily turn out lopsided. The first tray is perfect and they get more lopsided with each one. I’m able to minimize it by warming the oven between trays but it’s still progressively worse as the remaining macarons rest to long. Is there a trick to more than one tray in the oven? I see commercial bakers make 5 trays at once. Is this achievable in a home oven? If so, tips?
I find that certain fillings can progressively make your macarons soggy. Some don’t last past 3 days. I only do this for myself but it would get annoying especially if trying to sell them.
I done my macaroons and then sealed them put them into refrigerator for a night, and then it came out to be too soft after one night , should i just put them directly to my freezer next time?
great question. It depends on the length of time they were out and if they were in direct sun and what your fillings are. Best bet is to taste it and if it still has a good bite then I would refrigerate again. If its soft and lost integrity of the product, then I wouldn't save it.
i’d say 2 weeks in the fridge depending on filling. also non-fridge will probably be a week. they tend to get hard after awhile, at least mine do. this is from my own experience!
Now that I’m taking orders I have started making my shells ahead of time and freezing ( about a week prior to filling). But now after I mature I dont have that’s slight crunch from the top of the shell. Do you have any advise or should this be just fine?
Hi Nicole! May i know why once i put the filling on the macaron and put it in the fridge, my macaron become mushy (turn out so soft)? Not as crunchy as once out from the oven.
@@Lily-gw4ge Cheese filling. Btw. May i know why my macaron turn out sink and blotchy once out from the oven as well? Is not as nice as in the oven. Cos, recently my macaron turned out so bad and i am so sad and frustrated now. Cos, i tought i want to make it for X-mas. I dried the almond powder already in the oven but, still the same. Please help me Nicole..
That container is not air tight, if you put biscuits in it, it will get soft in 1 to 2 week. This means that moisture can pass through the lid. Real air tight container have silicone seal or design like Tupperware container where you need to hear a pop sound(larger) when closing and pretty hard cover(not brittle like in the video or soft). But you could add a layer of sealable plastic bag outside the container that do not have air tight properties just like in the video. That is also the reason there is condensation on the shell (if not place in refrigerator to slow down) if you put it outside directly even you didn't open it, because the moisture creep in the edge. Well, basically you need to test the container with biscuit if you disagree with me that the container is not air tight, normally, if you seal the biscuits in its own package well enough, it won't get soft too. So, there is no reason for a 'air tight' container to make biscuits soft in 2 weeks in room temperature.
![Yeat & Summrs - GO2WORK [Official Music Video]](http://i.ytimg.com/vi/NEFEwfPcXRA/mqdefault.jpg)
The video I was looking for when starting my macaron journey! Just me and my BF at home and so many macaron testing! I wasn’t sure how to store them hahah. Thank you for this thorough and honest video!
Glad it was helpful!
Thanks... everyday I enjoy your videos.
Cakes & Treats By Gerry thank you for watching!!
Nicole thank you so much for all of your videos! You give great details and lots of relevant tips. And love the lives!
You’re welcome! Thank you so much for your comment!
Brilliant and thx for this much needed and timely video! I wasn’t refrigerating post-freezer and was getting condensation. 🤦♀️. Now I know how to prevent. Binge watching all your videos while home!
YAY! So happy to hear it helped.
thank you for the tips, very useful for me as a beginner. you give off a very kind and competent vibe
Thank you Nicole I have learned so much with your classes. I love my macarons at about the fourth day. And i have used your process for storing and have had them also at about 3 weeks and they are still awesome!! Thank you so much for your tips!!
I think I’m going to use this quarantine as an opportunity to practice making macarons
yay!
Hi 👋 from New Jersey 🇺🇸 God bless you so happy that I find you I love ❤️ and I enjoy 😊 all you videos
Thanks for watching!!
I love it!!! Thanks for sharing Nicole 😍
Thank you for watching!
SO helpful! Haven't tried it yet, but everything seems to make sense
I really need to know... how on earth do you eat all those delicious macarons being in great shape??? I never ever ever eat them. Well I only make an exception if I travel to Paris, then Pierre Herme is my first stop lol Also, which would be your must on the Chef Rubber colors, I'm buying on line now.
SweetK hahah! I don’t eat a ton of desserts other than macs and as an exercise science and nutrition minor- they truly are one of the healthiest choices for dessert. They are sugary, but gluten free and protein packed with almond flour and egg whites. 🤗.
Chef rubber colors- purple would be my choice!
Always a pleasure watching your videos 😁💗
Krcakes & Sweets thank you so much for watching my friend!!
Ok I will have to try it! I’m sort of new to the macaron world. Nonetheless I’ve made a couple of batches which my family love. They are gone asap! I want to start making more to sell, maybe start with one or two flavors since I feel I still need experience with adding things other than the original recipe. Any advice from you? Also for boxing the macs...is there a place you recommend other than amazon? Thanks for your time! Is always great seeing you!
Paty Arnaud i love my local cake supply store for Mac boxes when only needing a few, but when I started doing high production I bought from brpboxshop
Hi. I stored my macarons in the refrigerator and I noticed that once they're out of the fridge it does not take too long before the shells go soggy. I live in the Caribbean where the average day temperature is 31 degrees Celsius.
Wow! That’s fast! And they are in an airtight container? I would stay away from filling with super wet fillings like a jam and stick to buttercream then. Also, try baking a little longer
@@baketoujours Yes, I store them in an airtight container. I will try baking them for longer and see what happens then.
I face the same problem too
Kevin, I am in St. Kitts with no AC in the house. I use Rubbermaid Brilliance storage containers. When I take from the fridge to get ready to use I place my container in a dark cupboard for 1 and 1/2 hours. I never leave out on a counter.
Hey,Nicole! I tried ur salted caramel today , that is soo delicious😍
I wanted to ask what kind of almond flour do you usually use?
Blue Diamond Almond flour and when I run out and have to get emergency Al Fl, I get trader joes brand.
Bake Toujours thank you so much for responding 👍
Awesome! I really learn something from your videos. Thank you for sharing.
Glad to hear it! Thank you so much for watching!
thanks to you, Nicole. I made the best batch of Macaron after many failures. Lol
I purchased macaron cases from amazon. They’re great. I was able to bake 350 and freeze them for an event.
Oo I’ve never heard of a macaron case! Fancy!
Bake Toujours these cases have a slot for each macaron. The cases are very affordable.
Anne Barilli oh the little plastic ones? Yes I have those for when I shipped every once and a while for family. Great idea!
Can you please put a link to these cases? I could definitely use them, thank you so much 😊
I just made a bunch for an Easter birthday party using the recipe you tweaked from another baker....wow! So good! Not solid shells - what is the secret!! - but a crispy outside and chewy center.
I've baked over 2000 macarons in the last month. My experience is that their texture is best right after they are cooled, and before any chilling is done. If you can manage it, the best customer response is going to be if they are served the day that they are baked. This is regardless of the type of filling that is being used (I use buttercreams, jams, curds, and combinations). If they must be stored, my experience has been that the storage method results are highly dependent on the filling that is being used. Some are better if they are filled and then chilled, some are better if chilled and then filled later. Cookies with jams are a lot harder to manage than those with other fillings. I've had luck with quality storing them in the frig for up to two weeks -- still good , but not as good as the day of bake. Personally, I would never freeze these cookies in any form if I was going to sell them. The effort it takes to make them to the quality necessary to be sold requires more respect than that.
I kind of feel the same way. I have never frozen my macarons but was looking into more efficient ways of baking big batches. I find that my clients have liking my macarons and I bake them one day before the due date. Still learning this process :/
I'm all about a wonderful product and I believe freezing yields a wonderful product and it's efficient. We froze them in all places I have worked as well. It's about working smart. Maybe try it.
100% not my experience. Just writing this in case anyone else who feels this way.
I LOVE your channel! You cover everything about macaroni! Thanks for sharing your knowledge!!!
Question! And I apologize if you’ve already answered it.
How long can you keep the macaroni in the fridge after freshly baking them?
How long can you keep them in the fridge after taking them out of the freezer?
After filling, it depends on how moist your filling is, but it can stay in the fridge 3-6 days. Out of the freezer is about the same shelf life!
Chef, how do you recommend handling product that is shipped to other locations, typically 2-3 day shipping? Do you have recommendations as to fillings that are better for that product. Thanks.
Hi, I’m sorry that I am just seeing this! I bought from an online macaron company to see who they shipped. I don’t ship myself, but it was research. They use uline single use ice packs, padded envelopes that hold temperature cold (picture a bubble wrap envelop the color of aluminum). Pack in plastic containers that have slots for your macarons so they don’t move and make sure to pack those boxes up with air packs so that nothing moves around. I recommend a sturdy ganache and American buttercream for shipping. Don’t ship something a filling that is extremely moist, has egg yolks in it, or anything that will go bad like a curd.
Thanks Chef Nicole!!!!❤️
What’s been your experience freezing macs with curd fillings? Thx so much!☺️
Always enjoy your videos❤️
Great info.
Are you able to show us how to use air brush and stencils onto the macarons? Also, thank u so much for ur videos I've learn so much from watching it. U should be a baking instructor and dance the night away 💃💃💃
haha! That's the dream. Dancing all night and baking instructor. Love it! Yes, actually some others have asked for this too. Maybe next monday's LIVE!
Hello! :) I add the filling after taking the shells out of the oven after they've cooled. I then store them in an airtight container in the fridge. The next day though, they're always super crunchy and hard. Is this normal until they are at room temperature? The shells even crack after being in the fridge.
If I treat them very delicately I can sometimes avoid having the top of the shells crack when taking them out of fridge.
They look and taste good before putting them in the fridge though, even if they haven't matured. Any guidance would be very much appreciated!!
I can't find these containers ANYWERE! Any ideas where to look?
@Kroger.
I get both mine at Target
Dollar store
I love your videos and have learned so much from them! Thank you!
Can you help me with my timeline. My son is getting married Thursday sept 10. I am making 400 Macs for the wedding favor. I need to take them to the venue on Tuesday sept 8th and they will be placed in their walk in fridge
Should I just bake the shells a month prior and freeze (I have a separate freezer) and then pull them out on Sunday sept 6 and fill and the put in my fridge? Or fill the the week before and the refreeze? Or would you fill them on Tuesday the 8th just prior to going to the venue? They will be placed in little favor containers, two per guest. Thank you in advance for your advice! I’ve never undertaken so many Macs at once and feel a little overwhelmed!
Hi!! What did you do!? I am in the same situation right now with my wedding!
Hi Nicole! Thanks for sharing the tips! One question here..I’m doing designed macs regularly, may I get your advice on the storage for designed macs like Pokemons etc.?😊
My shells are always soft after one day filling
Is that a problem?
Should I bake them for long ? I bake 17min on 285
L Mm try baking them longer. Yes, they shouldn’t be too soft that fast. My shells are hard straight out of the oven and the filling is what softens them
Bake Toujours they are crunchy when they com out of the oven but they get soft after filling and one day in the fridge
@@onmyway7537 I agree with BT. Is it possible your filling is too soft to begin with? Does the filling melt and run out in warm weather? But probably, yes, another minute or so in the oven for the shells.
tommydan55 the fillings Usually are butter cream or chocolate ganache I have no idea it’s just losing the crispness the second day in the fridge
@@onmyway7537 keep your fridge at 7 Celcius, so then when you take out the macarons, they dont sweat much and keep their crunchy texture ^^ *so sorry for my bad english
Thanks allot for your help
Hi 👋 from New Jersey 🇺🇸 God Bless you I love 💕 and I enjoy so much you videos So glad that I find you 🤗
I have a problem with storing my Macarons, I put them in air container in the fridge after I fill them, but after 2-3 days the shells become so fragile like it lose its crunchiness!
Means your filling is too moist ) try making it dryer or put some raw rice in the container to absorb spare moisture from the air.
Hi dear,
My macarons comes out beautifully- thanks to your recipe👏
However, after filling either choc ganache or fruity filling I put them in the airtight container in the fridge. When I bite into it within a day or two it’s turning out to be soggy but full and chewy. It’s the outer shell is not crispy.
I left one batch (only the shell without filling ) outside in the container, next day the outer shell was not crispy. What could be the reason. Pls help me to sort this.
I’d like to make macs and ship to my friend. I can ship frozen with freezer packs then when they get to my friends they can either put in fridge if they are still frozen or eat if they are fully thawed?
Olivia Richman make sure you get some plastic containers that are made for macarons to keep them from moving around in transit. After shipping, I recommend telling your friend to refrigerate for an hr and then take out and enjoy at room temp. Seems silly to refrigerate again, but if they get too soft, you want to chill again.
Hi Nicole! I’m making macarons for my friend’s baby shower and want to make them in advance. Would you recommend to freeze just the shells and do filling a few days before the event or better to freeze the sandwich (shell+filling)? Thank you!!
You can do either! I like to fill a day or two before usually but you could also fill and freeze. Up to you!
Any tips for stopping them from rolling around and cracking/getting smushed? Whenever I put mine in the fridge to mature they roll around too much and the filling gets everywhere 😭
If they don’t fill your container fully, lay them down flat so they don’t roll and add paper towels to keep them from sliding.
How long should I let them thaw to get soft again when I'm ready to eat that same day? Do I just let them thaw on the table until I'm ready to eat
Loving your videos, I have learnt so much from watching them and I’ve never made macarons before. In the case of taking shells-only out of the freezer and they have thawed in the refrigerator, can they be refrozen again?
Thanks so much - keep it up!
hello! Yes! Take those shells out of the freezer--wait about 20 minutes to fill. Then sandwich together and refreeze!
Where do you buy your containers?
This is so handy. I really love your videos. I have my own cake business and I’m pretty confident with everything but macarons 👿 I just cannot get them right. There’s always something wrong with them. After watching your ‘airbase tray’ video - I bought one straight away and the mats and I am about to make them. I just thought I’d check everything before doing them. So I’ll be commenting on the results.
Mine easily turn out lopsided. The first tray is perfect and they get more lopsided with each one. I’m able to minimize it by warming the oven between trays but it’s still progressively worse as the remaining macarons rest to long. Is there a trick to more than one tray in the oven? I see commercial bakers make 5 trays at once. Is this achievable in a home oven? If so, tips?
When you freeze just the shells do you match them up first?!?!
I do, yes! It just helps speed up the filling process if they are already matched up.
Hey Nicole if I make my macarons shells 3 days before event can I freeze them and then fill them a night before?
I find that certain fillings can progressively make your macarons soggy. Some don’t last past 3 days. I only do this for myself but it would get annoying especially if trying to sell them.
I recently used a ricotta cheese based filling, it turned my macarons into moonpies!
I done my macaroons and then sealed them put them into refrigerator for a night, and then it came out to be too soft after one night , should i just put them directly to my freezer next time?
If they are too soft just after one night either your filling is too wet or you need to bake longer
Bake Toujours thank u , I will try to bake longer and change my filling
What do you mean by maturing marcaron? How would you stack the macaron if you filled so that the filling doesn’t stick to others?
If you get macarons out the freezer, but you got too much and have it in room temp. can refrigerate it again or is it not a good idea?
great question. It depends on the length of time they were out and if they were in direct sun and what your fillings are. Best bet is to taste it and if it still has a good bite then I would refrigerate again. If its soft and lost integrity of the product, then I wouldn't save it.
Is it okay to freeze the shell then put the filling the next day?
you bet!
Is it possible to keep outside the Mac shells?
If I’m storing a small amount. Can I put them in a ziplock bag?
Can we store them in showcase fridge? Would there any chance we'll find water drops inside the container? Thanks
Hi! What is a showcase fridge?
Can not send the pict. It's like the cooling machine for canned/bottled drinks usually
I would like to know how to mail to a friend and keep fresh. Thanks
Can you explain to me why the macaron just last only 5 days if I put them in the freezer that comes with the regular refrigerator at home ?
What is the brand of that purple lid container?
Up and up from target
How long are they good to eat after filling them up and popping them in the fridge? What's their shelf life?
i’d say 2 weeks in the fridge depending on filling. also non-fridge will probably be a week. they tend to get hard after awhile, at least mine do. this is from my own experience!
What is the size of your macarons?
Hey! Why does my macaroons takes more than 10hours for the top to be dry?
humid environment? too must moisture in the recipe for your environement, too much food coloring, too much mixing
Guys I’m having a power outage and I literally put my macarons in the oven about 5 mins ago what do I do 🙃
Now that I’m taking orders I have started making my shells ahead of time and freezing ( about a week prior to filling). But now after I mature I dont have that’s slight crunch from the top of the shell. Do you have any advise or should this be just fine?
My only suggestion is checking the quality of your airtight container and the quality of your freezer.
Hi Nicole! May i know why once i put the filling on the macaron and put it in the fridge, my macaron become mushy (turn out so soft)? Not as crunchy as once out from the oven.
What filling are you using? That happens to me with curd so I decreased the filling amount
@@Lily-gw4ge Cheese filling. Btw. May i know why my macaron turn out sink and blotchy once out from the oven as well? Is not as nice as in the oven. Cos, recently my macaron turned out so bad and i am so sad and frustrated now. Cos, i tought i want to make it for X-mas. I dried the almond powder already in the oven but, still the same. Please help me Nicole..
That container is not air tight, if you put biscuits in it, it will get soft in 1 to 2 week. This means that moisture can pass through the lid.
Real air tight container have silicone seal or design like Tupperware container where you need to hear a pop sound(larger) when closing and pretty hard cover(not brittle like in the video or soft). But you could add a layer of sealable plastic bag outside the container that do not have air tight properties just like in the video. That is also the reason there is condensation on the shell (if not place in refrigerator to slow down) if you put it outside directly even you didn't open it, because the moisture creep in the edge. Well, basically you need to test the container with biscuit if you disagree with me that the container is not air tight, normally, if you seal the biscuits in its own package well enough, it won't get soft too. So, there is no reason for a 'air tight' container to make biscuits soft in 2 weeks in room temperature.
But, if you put in those take away plastic container, it is even worse, biscuits(not macaron) probably soft in 3 days.
Where do you get your packaging for selling?
BRPboxshop.com