The flavor of macaron shells develop more by the second day, so I recommend making them the day before and chilling them overnight, then assemble the next day.




If you have trouble peeling the macarons off of the parchment once they have cooled, pop them into the freezer for a few minutes and they should come off easily.




If chilling the caramel sauce overnight, be sure to set it out for about an hour or so to come to room temperature before adding to the swiss meringue buttercream.