You can freeze the unfilled shells for up to 2 months, or keep them in the fridge for up to 1 week. And you can keep filled macarons typically for up to 4 or 5 days in the fridge or up to 1 month in the freezer. This will depend a lot of the type of filling you use. Wet ...
Using a round cookie cutter or the base of a large piping tip (something about 1.5 inches in diameter), draw a "template" for your macarons on a piece of parchment paper, leaving about ¾" between each circle. Combine the almond meal and powdered sugar together in a large bowl. Sift ...
Making macaron cakes is super fun! I make one regular batch of macarons, which would give me about 20 macaron cookies, and I end up with 4 large shells. This time, when making the chocolate shells for the Caramel Macaron Cake, I had a bit of leftover batter, so I piped it into min...
12. Let the piped macaron batter dry UNCOVERED at room temperature for 1 to 2 hours, to allow skins to form on top and so the feet can form on the bottom of the cookie when baked. This is very important. Letting the batter rest before baking and leaving the oven door slightly ajar d...