Hey guys, just made my first ever batch of French Macaroons and was so proud - they event had the little "foot" they are supposed to have! going to start selling them in the shop but would love to use something other than buttercream - im sick of looking at it - all my cakes and cupcakes are frosted with flavoured bc and im interested in trying ganache for these macaroons -
my query is, im really super careful re perishable stuff and have only just started using cream cheese frosting as a cupcake topping so ganache freaks me out - i know the cream is boiled so when its mixed with chocolate does this mean it no longer needs to be refridgerated? I have been looking up receipes and none seems to state catagorically to store in the refridgerator - im basically asking cause the macaroons will be sitting in my glass cabinets all day and obviously i dont want them to go off!
PS is anyone else on here a macaroon convert? They are just so cute i can wait to make a display of all different colours!!
any help much appreciated
I LOVE French Macaroons! So fun to make, but time consuming. I wish I could answer your question accurately about the ganache, but I am not certain myself. I have iced cakes using ganache as an icing and left it out for a couple days, it never turned on me or soured. But maybe we should get some more professional input on the subject.
Strangely enough last night I made my first succesful batch of French almond Macarons- feet and all.
I didn't find them time consuming at all- actually probably the fastest cookie I've ever made (if you don't count the 1 hr of sitting around they ahve to do).
I like putting nutella with them- the combination of almond and nutella really does it for me.
You can leave ganache out for several days.