Hi Macaron mates!
I’ll be making macarons for my wedding favours in September. I was planning to make the shells up within the next couple of weeks and freeze them in air-tight containers. 3-4 days before the wedding, I was going to thaw them (in the container) and then pipe the buttercream and leave them in the fridge until the wedding.
Does that sound about right? I’ve never frozen then refrigerated before so I just wanted to check. I was planning to make a tester batch as well.
Pictured is one of the flavours I’m going to make – mango!
by Lanky-Evidence5033
2 Comments
So pretty! Lately I freeze the shells and pull them out a day or two before serving, pipe in the filling and let them rest. Maybe I’m doing it wrong but so far I have not had any issues.
Why not freeze them full? I basically freeze all my macarons full, pull them out and let them thaw in the fridge the night before I plan on serving them.
That’s how I would do it if I am making them for my shower, it will probably be less stressful for you the days leading up to