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.
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.
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).
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.