I was approached after a bake sale at work and asked to make 100 macarons for someone's wedding! I have a few questions, as I want to make sure I am prepared.
What are your favorite gel food coloring brands? I've just been using Wilton.
Links to any favorite mac boxes or storage containers that can go in the freezer?
Etiquette for freezing and thawing them? Her wedding is November 15th, but I have several days off coming up that I could prepare them early.
Thank you!
Photo is of the Macs I was selling that prompted her to ask. Strawberry and Matcha
by cali710
1 Comment
If you are on Instagram head over to The Happy Mac I think she has an Amazon store front that links all the stuff she uses. I’ve frozen shells (unfilled) for weeks before and filled ones for up to a week and always thaw them in the fridge (less worry about condensation ruining the shell) the day or two before I need them. I think there are arguments for maturing the macs before or after freezing. I find it easier to do before but that’s just personal preference.
Happy baking