Hi Arlyn! The former head of our pastry department in our bakery has some advice to pass along regarding macarons. He says that the macaron shell itself is very shelf-stable, it's usually the filling that you have to worry about shelf-life wise. Jams are a good option for a long-shelf-life filling since they don't contain any dairy like buttercream. If kept at room temperature for a long time, macarons will become stale and dusty, but he doesn't see them becoming moldy, only the filling if it included perishable ingredients. 

For optimal texture, to ensure they keep a pillowy-softness to them with a crisp exterior, he highly recommends freezing the shells after the baking process, then once frozen, store the shells in the fridge and fill them as needed. 

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