I have a client that purchases chocolates and desserts on a monthly basis that they send out to their clients by mail. I would like to provide them with a french macaroon that will have a shelf life of at least 2 weeks (to get through the mail). I have never made macaroons (this order has me hopping each month for new ideas) but I love the colours and presentation of macaroons so I would like to try. But I understand they are very perishable, however I do see companies that ship them so there must be a way to extend shelf life. I have a shelf stable ganache that I can use, my concern is the cookie portion. Any advice?
AMacaron Although they are a bit fragile, they get better after a few days. They also freeze wonderfully. Check Brave Tart's blot for recipe and method.
Is there a consensus on freezing the shells unfilled or filled? I'm making some for Mother's Day desserts for our buffet, and I am thinking I need to just freeze them unfilled, then on say, Thursday or Friday, thaw them, fill, and refrigerate to mature. My fillings will be straight preserves on some, and dark choc. coffee ganache on the rest.
You can freeze them with butter cream or ganache based fillings. I definitely would not prefill them with straight preserves, that will leak all over when they defrost.
Stitches - Thank you. Yes, it will be a preserves/curd mix, and I thought the same as you. I shall freeze them unfilled.