A little bit of chocolate goes a long way with these delicious treats.
With their fluffy texture and crunchy exterior, macaroons are easy to eat and fun to share.
They also go well with coffee or tea.
If you’re looking to add a sweet treat to your diet without sacrificing flavor, try experimenting with different types of macaroon flavors.
These little cookies may look like simple sugar cookies, but there’s more to them than meets the eye.
You can use any type of dried fruit as the filling ingredient if you want to vary things up from the usual chocolate-and-coconut combo.
There are endless recipes out there that make it easier to create unique macaroons depending on what you have available at home.
How long are macaroons typically good for?
When you buy a batch of macaroons from the grocery store, they usually come vacuum sealed.
This means that they will keep fresh longer by not allowing air to get inside.
But once you open the package, they need to be consumed within seven days or else they will begin to dry out and lose moisture.
However, most macaroons can be stored at room temperature for up to three weeks.
To extend this time period, you can refrigerate them or freeze them.
How long do macaroons last in the fridge?
If you don’t plan on eating all of your macaroons right away, then keeping them in the refrigerator is an excellent option.
The colder temperatures will slow down the drying process so that your macaroons stay fresh for longer.
You should always check the expiration date before buying a new batch of macaroons.
Once opened, these cookies will start to deteriorate quickly over time.
This is especially true if you leave them sitting around too long.
How long do macaroons last in the freezer?
Freezing your macaroons isn’t very common because they become hard and brittle when exposed to cold conditions.
However, if you really want to preserve your treats, you can put them into the freezer for up to six months.
This method will stop the drying process and keep your macaroons soft inside.
Can you freeze macaroons?
Yes, you can freeze macaroons! Just make sure to remove them from the container first so that they won’t stick together.
Then wrap each one individually in plastic wrap and place them in a ziplock bag.
Afterward, transfer them to a labeled box and freeze them for up to six months.
Once defrosted, you can enjoy your treats just how you found them.
These cookies won’t melt even though they were frozen solid.
How long do macaroons last after being frozen?
While freezing doesn’t hurt them at all, it does affect how long they can last before they start to deteriorate.
It takes about two weeks for them to fully thaw out.
Even so, you can expect that the quality of your frozen treats will only decline slightly over time.
How should you store macaroons?
Store your macaroons in a cool, dry location where they won’t go moldy.
A basement is ideal, although you can also use the pantry or the garage.
Keep the area clean and free from humidity and dust.
The best part about storing macaroons is that you never have to worry about spoiling them.
If you keep your cookies in the freezer until you need them, they will stay fresh indefinitely.
What is the shelf life of macaroons?
Most people think that there’s no such thing as “too many” macaroons.
A single batch of these treats can easily last up to a year if kept in a cool place.
In fact, macaroons tend to live much longer than most other desserts.
While the typical shelf life is about 10 days, you can sometimes find them lasting up to 3 months.
How do you know when macaroons have gone bad?
There are several signs that your macaroons are getting stale.
First of all, they could smell funky, which is caused by bacteria growth.
Next, you might notice that the edges of the cookie crumble when you take them apart.
And finally, your cookies may taste bland.
If you see any of these signs, throw the macaroons out immediately.
They aren’t worth eating anymore.
Can you make macaroons ahead of time?
It’s possible to bake a batch of macaroons while you wait for guests to arrive.
All you have to do is prepare everything according to the recipe instructions.
Then follow these steps:
- Mix the ingredients thoroughly.
- Bake the cookies in the oven for the specified amount of time.
- Remove them from the oven and let them cool completely.
- Put them in an airtight container. Store them in the refrigerator for up to three weeks.
What are some tips for making perfect macaroons?
To ensure that your cookies turn out perfectly, you need to make sure that they are mixed correctly.
Don’t forget to sift the flour properly before adding it to the bowl.
Also, don’t forget to grease the baking sheet appropriately.
Lastly, remember to set the correct temperature for the oven.
How To Make Macarons
- 1 oven
- 1 ¾ cups powdered sugar 210 g
- 1 cup almond flour 95 g, finely ground
- 1 teaspoon salt divided
- 3 egg whites at room temperature
- ¼ cup granulated sugar 50 g
- ½ teaspoon vanilla extract
- 2 drops pink gel food coloring
- 1 cup unsalted butter 230 g, 2 sticks, at room temperature
- 3 cups powdered sugar 360 g
- 1 teaspoon vanilla extract
- 3 tablespoons heavy cream
- In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt, and process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
- In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).
- Add the vanilla and beat until incorporated. Add the food coloring and beat until just combined.
- Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.
- Transfer the macaron batter into a piping bag fitted with a round tip.
- Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.
- Pipe the macarons onto the parchment paper in 1½-inch (3-cm) circles, spacing at least 1-inch (2-cm) apart.
- Tap the baking sheet on a flat surface 5 times to release any air bubbles.
- Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.
- Preheat the oven to 300˚F (150˚C).
- Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper.
- Transfer the macarons to a wire rack to cool completely before filling.
- Make the buttercream: In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy. Sift in the powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. Add the cream, 1 tablespoon at a time, and beat to combine, until desired consistency is reached.
- Transfer the buttercream to a piping bag fitted with a round tip.
- Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream.
- Place in an airtight container for 24 hours to “bloom”.
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