Macarons have a higher value, richer in color, with a variety of flavors, sweet and delicious to eat, is a more popular dessert, many people will often eat macarons. Macarons can be put in the refrigerator to freeze, the longest you can put a month, if you put in the refrigerator to freeze half a year or a year, this is likely to deteriorate and bad, it is not recommended to eat.
Macarons frozen half a year can still eat
It is best not to eat.
Keep at room temperature for 2-3 days, refrigerate for half a month, and freeze for 1 month.
Macaron shells can be kept for a long time, but the filler in the center has cream and jam after all, so the shelf life is relatively shortened. It's best to eat them sooner rather than later, otherwise the flavor will be compromised if they sit for a long time.
Macarons can be stored at room temperature for 5-7 days, refrigerated for 15 days and frozen for 1 month. If you buy online and send delivery, it depends on what is sent. If the SF is reachable, there is usually no problem. If you stay in the courier warehouse too long and the temperature is too high, the quality will suffer.
Macaron shells can last a long time, but the filling in the center contains cream and jam, so the shelf life is relatively short. If the trip is 2-3 days long, there is usually no problem. Upon arrival, place the macarons in the refrigerator for a few minutes and the flavor will return.
Can you eat macarons frozen for a yearNo, you can't.
The shell of a macaroon can be filled with filler after it has cooled. A macaroon with filler has a soul. But macaroons are not tasty at this point in time. The shell and the filler are not fully integrated. The shell is still the shell and the filler is still the filler. If you bite into it at this point, the shell will squeeze the filler out of the skirt.
Delicious macarons must go through the step of absorbing moisture. Macarons are well hydrated and chewy in one bite. The exterior is crisp and the heart is soft. The aroma of almond flour blends well with the flavor of the filling. You can't feel where the shell is and where the filling is.
Due to the sweetness of the shell of the macaron, the almond meringue cake with higher sugar content is more affected by the ambient temperature, humidity, and moisture content of the filling. If it absorbs moisture for a long time, it will become too moist and soft, or even turn into a residual sugar cake. If it is short, it will be too dry and hard. Therefore, a good macaron should be at the right time. The shell is still crunchy, but the inside is already soft and moist. Different fillings have different moisture absorption times under different humidity conditions.
What country do macarons come fromFrance.
Macarons first appeared in Italian monasteries. At that time, a nun named carmelie made this dessert with almond flour to replace meat dishes. It wasn't until 1533 that Catherine de Medici, Princess of Florence, married King Henry II of the Kingdom of France, and the princess's entourage, servants, and cooks married France, bringing Italian food culture and recipes to France.
At the beginning of the 20th century, the Parisian pastry chef Pierre Hermé invented a method of presenting macarons. He made a new round cake in the same way that a sandwich sandwich is made, with a sweet and thick paste filling between the two traditional covering layers. In addition, the use of spices and pigments as well as humidity control improved the macarons.
In contrast to the sweet, dry, and crunchy character of the previous small round cake, the new round cake has a crisp flavor on the outside, but is moist, soft, and slightly sticky on the inside. The diameter of the modified macaroons is about 3.5-4 centimeters.