Whether you're indulging in velvety, rich, coconut macaroons or the pillowy variety with an almond flour base, these recipes call for ingredients such as egg whites, butter and cream. Potentially ripe for spreading unwanted germs such as salmonella or clostridium, these delicious treats should not be left out over night. Instead, store them in the fridge or freezer to avoid spreading a foodborne illness.
Macaroons should be kept in an airtight container in the fridge on the lower shelf, which is generally a few degrees cooler than the higher shelves. Store macaroons in layers with wax or pachment paper between each set of cookies so jams, buttercreams, chocolate or other fillings don't come in contact with each other, resulting in a messy treat. Additionally, store different types of macaroons in different containers so the flavors don't blend into one another. Keep macaroons in the fridge for three to five days before consumption or moving to the freezer.
Store your macaroons in an airtight container or sealable plastic bag. Separate each type of cookie as you did in the fridge so that the flavors don't meld. If you're using a zip-close bag, squeeze the excess air out before closing. Removing any excess air will reduce the risk of freezer burn. While technically macaroons will keep indefinitely in the freezer at 0 degree Fahrenheit, consume them within six to 12 months for optimal taste.
If thawing from the freezer, place the macaroons in the fridge about 24 hours before you wish to savor the sweet confection. Once in the fridge, they should be removed and allowed to come to room temperature about a half-hour before serving. This allows the jam, buttercream, chocolate and other ingredients to soften, making for a more pleasant taste.
Foodborne illness and bacteria grow most rapidly between 40 and 140 degrees F. The USDA recommends leaving food out no longer than two hours before refrigerating or freezing. If the temperature is above 90 degrees F, store your macaroons after only one hour. To battle extremely hot conditions, you might choose to serve the macaroons on a chilled plate or on a plate sitting on top of a layer of ice.
- Bon Appetit: French Macaroons with Raspberry-Rose Buttercream
- Bon Appetit: Chocolate-Covered Coconut Macaroons
- Food Safety Information Council: Fridge and Freezer Safety
- Pierre Herme: Products
- Keiko's Cake: FAQ
- Library of Congress: What Is Freezer Burn?
- USDA: Food Safety Information: Danger Zone
- Emergency Medical Services Authority: Types of Foodborne Illness
- American Egg Board: Eggs and Food Safety
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