Can French Macarons Be Frozen

Discussion in 'Professional Pastry Chefs' started by lentil, Feb 17, 2011.

  1. lentil

    lentil

    Messages:
    992
    Likes Received:
    13
    Exp:
    Owner/Operator
    Can French macaroons be frozen?
     
    Last edited by a moderator: Apr 26, 2015
  2. panini

    panini

    Messages:
    5,168
    Likes Received:
    283
    Exp:
    Owner/Operator
    Hi Lentil,

    You would think the sugar content will make them melt in the freezer but I have frozen them for a few weeks at home. Unfilled and in an air tight container.

    Guide me to your website.

    Jeff
     
  3. lentil

    lentil

    Messages:
    992
    Likes Received:
    13
    Exp:
    Owner/Operator
    Thanks, Jeff.  We do a good lunch business and sell lots of desserts, but there's no way we can have any variety and keep the food cost down without using the freezer  The baker makes half sheet or 12x18 sized desserts and keeps them in airtight containers.  This way we can have 8-10 different things out every day.  I love the look of french macaroons, but always thought they were hard to make (the baker probably put this in my head so I wouldn't require her to do them...).I just found a blog that shows how to do them step by ste.  Hey, even I could do them!

    My website is portablepantrynh.com and you can also follow me on facebook and twitter if you are so inclined.

    Thanks again!
     
  4. blueicus

    blueicus

    Messages:
    928
    Likes Received:
    13
    Exp:
    Owner/Operator
    I've frozen macaron shells in the freezer for a couple of weeks no problem, no weeping or anything (I used a cooked meringue base such as italian or swiss for mine).  Macarons are made of few ingredients but they can be finicky to perfect.  Don't be surprised if your first few batches don't turn out great.
     
  5. lentil

    lentil

    Messages:
    992
    Likes Received:
    13
    Exp:
    Owner/Operator
    Blue,  Could you explain what you mean by cooked base.  The technique I have is to mix the whites and sugar then fold in the almonds and conf sugar.  What are you cooking?

    Another question, can these be baked in a convection oven with the fan or would they work better in a conventional oven? 
     
    Last edited: Feb 21, 2011
  6. petemccracken

    petemccracken

    Messages:
    3,401
    Likes Received:
    160
    Exp:
    Professional Chef
    Tain't "Blue", but when he said Italian or Swiss meringue I suspect that is what he is "cooking".
     
  7. blueicus

    blueicus

    Messages:
    928
    Likes Received:
    13
    Exp:
    Owner/Operator
    Right on the nose.  As for using convection vs. conventional oven you can do it in either, though it may be easier to get good results in a conventional one.
     
  8. panini

    panini

    Messages:
    5,168
    Likes Received:
    283
    Exp:
    Owner/Operator
    Now I'm curious. I have never cooked anything to make French Macarons.

    Are we talking about the same products here.

    I'm always interested in other methods and proceedures.

    I sometimes cook or dry meringues.

    Jeff
     
  9. blueicus

    blueicus

    Messages:
    928
    Likes Received:
    13
    Exp:
    Owner/Operator
    I believe we are talking about these things:  http://en.wikipedia.org/wiki/Macaron  which are baked in the oven.   I use the term "cooked meringue" simply to mean those in which the egg whites are heated either directly over a heat source (swiss) or via a hot sugar syrup (italian).
     
  10. panini

    panini

    Messages:
    5,168
    Likes Received:
    283
    Exp:
    Owner/Operator
    Blueicus,

      I'm familiar with cooked meringue. Your folding your ingredients into a swiss meringue to make the macarons?

    Are they as delicate and do you get a nice foot? Do you let them stand out for a while or go directly into the oven?

    I would definately like to try this method.

    Jeff
     
  11. blueicus

    blueicus

    Messages:
    928
    Likes Received:
    13
    Exp:
    Owner/Operator
    technique is exactly the same, make your meringue then fold in the almond flour/confectioner's sugar, though you need to tweak some of the sugar ratios.  As for the final quality of the product there are disagreements in that regard, it's conventional wisdom that swiss meringue macarons are the most stable but least in quality while I personally like the italian meringue style.
     
  12. james cuck

    james cuck

    Messages:
    2
    Likes Received:
    10
    Exp:
    Cook At Home
    Yes i think its frozen.
     
  13. james cuck

    james cuck

    Messages:
    2
    Likes Received:
    10
    Exp:
    Cook At Home