u/Top-Poet-2243

After baking macarons for a few months, I decided to put in my menu for my market day! I did water ganache and stable buttercream since my state doesn’t allow dairy and butter!!

Lmk how my presentation looks please !! ☺️

However, there was another vendor and they use dairy and butter?? And they have a permit too so I was wondering how they are able to sell if cottage food laws for my state doesn’t allow butter and dairy since it’s too hot here!! Idk I’m nosey lol maybe I should mine my business, but then they were pricing more since the filling actually taste probably even better with dairy and butter haha

Hello, here’s what my French method macarons ended up turning out to be!

Would you consider these feet too high? Or are high feet okay? I haven’t opened them, but I am confident that they are some meat inside and a little hollow, but that would be fixed have being matured for 48 hours!

How do I freeze these?

Can I freeze and then take them out to thaw in the fridge and then fill to mature?

Or do I have to fill first then freeze?

I already did it to my first batch with the first option, so just wanted to make sure that these will turn out to be matured after freezing, thawing, and then maturing.

Also, there’s a lot of bumps on top of the shells after I pop the bubbles with a toothpick. How do I prevent this? I pop before it sets, but it seems like my batter dries fast. Is it the humidity? How does that work?

Thanks in advance!