I generally bake macarons just as a hobby and give them as gifts for birthdays, to the teachers at my baby’s daycare, baby showers, etc. I was just asked to make macarons for a family friend’s daughter’s wedding that is out of town. She wants the macarons in the clear acrylic boxes. She is asking me how the macarons would do for 48 hours in a cooler (I’m thinking like a cooler you would take camping, not one that is powered). I have never had macarons in a cooler that long and told her I like to keep them in an airtight container in the cooler (but again, I’ve never kept them for that long).
Has anyone had this situation before? I don’t think I’m going to recommend they travel in the acrylic boxes but if she keeps them in the airtight coolers and it’s sitting on a block of ice in the cooler, will they be okay and not have condensation problems on the shells?
Picture for attention…some sand dollar macarons I’m making for my daughter’s first birthday (I’m wanting to do Vietnamese coffee flavor, send me your recipes if you have a good one!).
by DaisyValentineOG