Hello fellow chefs! I'm thinking of starting a macarons business. I wanted to ask a few questions: 1. For those of you who bake them- what oven do u use? for sure a convection, but one fan? 2 fans? I know it's critical with baking macarons. They are tricky. Any recs? I thought of buying used oven but I'm not sure if they are reliable. 2. Do you freeze them? they obviously freeze great. I thought of blast freezing them first. For how long are you freezing them and are they still good? 3. What is your favorite food coloring company? I heard great things about master chef. Any other tip for starting a business like that would be highly appreciated... THANK YOU VERY MUCH!!!! Sweetypie!