Order For 200 French Macarons

Decorating By Hafsx Updated 7 Oct 2013 , 5:35am by lindseyjhills

Hafsx Posted 6 Oct 2013 , 10:57pm
post #1 of 5

Hello everyone.

I have an order for 200 french macarons for a boys birthday party in about 2 weeks. I have a few questions which I am sure you can all help me with!

1) If I bake 50 macarons in one day, and about 200 macarons in 4 days.. how will I freeze them after? They have to taste FRESHEST on the day they have to be consumed. Please suggest a best possible way to store macarons. The last thing I want is a dry macaron and I have no time for experiments.
2) Since I use the french method for macarons - can i sift the dry ingredients (almond & sugar) mixture in advance and put them in ziplock bags? Can you do that?
3) I made red velvet macarons with cream cheese filling - but the filling made the macaron WAYYY too soggy and moist the next day. How do I stop that?

Waiting for some great responses, thank you.

4 replies
Stitches Posted 6 Oct 2013 , 11:54pm
post #2 of 5

The best French bakeries consider freezing their shells as part of the process of perfecting their texture. Have you tasted good macarons from a reputable bakery?

liz at sugar Posted 7 Oct 2013 , 12:00am
post #3 of 5

Quote:

Originally Posted by Stitches 
 

The best French bakeries consider freezing their shells as part of the process of perfecting their texture. Have you tasted good macarons from a reputable bakery?

 

Stitches is right on!  I've never used a cream cheese icing to fill - just IMBC, fruit curd or ganache.  But I refrigerate the filled macaron for about 24 hours before service.  And you can freeze the empty shells for weeks.

 

Liz

scrumdiddlycakes Posted 7 Oct 2013 , 12:20am
post #4 of 5

Yeah, macarons are meant to be aged, or 'ripened'. I just do mine in the fridge for a couple days with filling, not sure if you should fill or not before freezing, I'm sure someone here has experience with that.

I was always taught that they should be filled before ripening though.

 

I wouldn't use a traditional cream cheese frosting, maybe throw a block into a batch of IMBC instead.

lindseyjhills Posted 7 Oct 2013 , 5:35am
post #5 of 5

AI fill before freezing mine, and the taste and texture is perfect once defrosted. I also use the French method to make the shells. I've never used a cream cheese filling. Only various types of buttercream or ganache. The longest I have kept them frozen is about 2 months, so beyond that I can't offer any experience.

Quote by @%username% on %date%

%body%