Hi all! I'm making macarons for a bridal shower next weekend and one flavor I'm making is white chocolate champagne- i added champagne into the ganache and i made a champagne jelly that i dolloped in the center.
I keep reading storage wise you cannot freeze jelly/gelatin….now I'm concerned I filled them too far in advance and now will become soggy.
Any suggestions for storage until the day? Would fridge be best? Or is freezer fine based on amount?
I mixed the champagne with gelatin and a little pectin and sugar. No added water.
by Sunfl0wer_12