Custom macaron boxes
Nothing we pack is as fragile as a macaron shell. The feet chip the moment two shells touch in transit, and a box of chipped macarons is a refund, so the insert question is the whole engineering conversation. A clear food-grade PET blister, one shallow 45mm cavity per shell, holds each piece separately and survives a courier network. Die-cut board dividers cost less and look artisanal, and they are fine when the box goes from counter to customer hand, but we talk patisseries out of them for anything shipped. The other physics problem is the fridge. Macarons store chilled, and when the box comes out into warm air, condensation forms on the carton; unprotected board goes soft and the lid bows, so we laminate or PE-coat the stock on refrigerated lines. Counts standardised long ago at 6, 12 and 24, and the format follows the count: sleeve boxes that open like a jewel case suit the 6, base-and-lid trays suit 12 and up.
Best packaging options for macarons
| Construction | Why it fits |
|---|---|
| Carton with PET blister | One 45mm cavity per shell; the only build we trust in a courier network |
| Window carton with board divider | Counter format that shows the colours; fine for handover, not for shipping |
| Rigid gift box for 12 or 24 | Base-and-lid with a lift-out tray for hotel and corporate gifting |
Materials, MOQ and lead time
| Material | Food-grade 350gsm board with moisture-resistant lamination or PE coating; food-grade PET blister; certified window film |
| Finishes | Matte or gloss lamination, foil accents, PET window lid |
| Typical MOQ | 1,000 pieces for cartons, 500 for rigid |
| Lead time | 12 to 20 days production |
Cost ranges above are from our real factory pricing. The exact quote depends on size, finishes and quantity.
Design and price it free
Mock up packaging for macarons in 3D and get an instant ballpark price in our free Studio, then we confirm the exact quote.
Open Studio with this preset →Key takeaways
- Standard shells run 38 to 42mm across, so blister cavities are formed at 45mm with a shallow dome; oversize French-style shells need their own mould
- Blister trays add $0.12 to $0.30 a unit over board dividers, and they are the difference between intact feet and macaron crumbs once a courier is involved
- Macarons live in the fridge, and cold-to-warm transitions condense on the box; moisture-resistant lamination or a PE-coated board stops the carton going soft
- All boards and coatings on the food side must be food-grade, window film included, since shells slide against the film whenever the box tilts
- A 6-count suits a sleeve format that opens like a jewel case; 12 and 24-counts want a base-and-lid so the tray lifts out flat
Frequently asked questions
How much do macaron boxes cost?
A printed carton with a food-grade PET blister runs $0.60 to $1.40 a unit for a 12-count at 1,000 pieces; a 6-count sleeve format starts around $0.40. A rigid gift version for 12 or 24 runs $1.30 to $2.60. The blister adds $0.12 to $0.30 over board dividers and pays for itself in avoided refunds on shipped orders.
What is the minimum quantity?
1,000 pieces for cartons, 500 for the rigid gift build. Patisseries with several counts often run 6 and 12-count artwork in one combined press pass to reach the carton minimum efficiently.
Blister tray or board divider?
Counter handover: board divider is fine and looks artisanal. Anything couriered: blister, no debate. Shells chip the moment two macarons touch, and a board divider lets them rotate and meet in transit. The blister holds each shell in its own 45mm cavity.
Are the boxes food safe?
Every surface on the food side is food-grade: board, coating, blister and window film all carry direct-contact certification. That includes the window, because shells slide against the film when the box tilts.
What sizes do you make?
6, 12 and 24-counts cover nearly everyone. Standard cavities suit 38 to 42mm shells; oversize shells need a custom blister mould, a one-time charge of about $120 to $300. Sleeve formats suit the 6, base-and-lid trays suit 12 and up.