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Hello! Congrats on the gig! My biggest event I made about 800 Macarons.

I made the shells, matched them and then froze them, I fill them a couple days before and freeze them again. There's nothing saying you can't make and fill and then freeze them all at once either. Just my personal experience. Anyways. I recommend these containers. Komax Biokips Extra Large Food Storage Container (48.6-Cups) https://www.amazon.com/dp/B00NMRDQRM/ref=cm_sw_r_cp_apa_i_mAbiDbX1C2G3H

While pricey, they will ensure that your Macarons stay fresh in the fridge or freezer! After all that hard work, you want them to stay safe. I use parchment paper between the layers.

Trader Joe's has 1lb bags of Almond flour for 7.99 which is good for small batches. Sam's Club has 3lb bags for $15 but, you need to be a memeber... I buy bulk 25lb bags online of Almond flour for 6.40/lb

Packaged egg whites are cheap and if you're not using the yolks for a fruit filling can also make life easier.

Ummm.... Not sure what else there is besides, just a really good tupperware to keep your babies safe. I've frozen them for up to 4 weeks and they've been fine.

Let me know if you have any more questions and Ill try to help ya. :)

If this is true, then those mats that restrict the spread are a good thing, right? I've heard they're not good because you don't get good "feet" with them.

I really don't know much about macs - an online friend turned me on to them. He's wild about the ones from Poppies in Belgium. They had them as a spot item here in Denmark for a week in July and I was pretty impressed with them, but I don't know if that's how they really are supposed to taste. Personally I like my homemade ones better, because they taste more like almond and they're chewier, but are they supposed to be that way? Someone on here complained because their first try tasted too much like almond flour, but that is precisely what I like about them.

Thank you so much! I definitely had those same issues the first time I ventured into trying plastic packaging for macarons but I found that I just have to be a lot more careful with how much filling I put into the macaron. I'll even check the macarons as I'm filling them in the plastic cavities. Sometimes, your shells could be too fat as well if the feet are too high and not as ruffled--that could also be just cooking the macarons at too low of a temperature. I did find a good, large cavity-size macaron packaging though for extra-tall macarons that I like on Amazon: https://www.amazon.com/Vend-Exchange-Plastic-Macaron-Inserts/dp/B078HVPNNR. You could maybe try those out!

I’ve seen some posts recently about how to mail macarons so I thought I’d share what I did.

I bought these macaron boxes on amazon: https://www.amazon.com/dp/B00JDPWSO4/ref=cm_sw_r_cp_api_i_0MG0CbNBKDJH7

I taped all the sides of the boxes closed to help keep them fresh, then taped a sheet of bubble wrap around them. Then I packed them in a normal box with sandwich bags filled with air on the top and bottom and stuffed more bubble wrap in any remaining space. USPS priority mail was the cheapest option, and since my folks only live a few hours away, it only took a day for them to be delivered. I also sent some to my sister who lives much farther away and they’re suppose to be there tomorrow, so I’m anxious to see how those faired as well.

Amazon! You have to assemble them yourself but they're pretty good quality.

Amazon has a big selection of macaron boxes - sleeves, plastic packs, etc!

As an example: https://www.amazon.com/dp/B07FZXZ1B7/ref=cm_sw_r_cp_apa_i_x6FrDbGKT07JN

Nice work, they look lovely!!

It took maybe an hour for two dozen (one of each) - I’m not so great at the dexterity of attaching eyes with frosting haha

I got the packs of Wilton’s candy eyes from michael’s but you can also get them online. I used the small ones for Elmo and the large ones for Cookie Monster.

They also have some other neat candy face decorations as well: https://www.amazon.com/dp/B0728HVBDT/ref=cm_sw_r_cp_api_i_mooXCb58DQVMC

This is the set of gel colors I have at the moment, and they seem to be working really well. These were made using Royal Blue. I don't know how much I used though, just enough to make it as dark as I wanted, probably 7-8 drops or so. This set has a black, which also seemed to work well when I tried it. I know a lot of people highly recommend Americolor gels too.
https://www.amazon.com/dp/B01DWEZB5E/ref=cm_sw_r_cp_apa_.Ye4BbKRJNJ55

The kitchen. After you mix your batter and pipe your macarons. You’ll let them rest to form a skin on top. You need drier air to accomplish this easily.
I got cheap digital thermometer that also measures humidity on Amazon.

Hi! Thank you! Here's the link for the macaron tower https://www.amazon.com/gp/product/B07QLLY2F7/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1

I have these mats, which are a pretty standard size, and the circles are 1.5 inches.

I used this flavouring: https://www.amazon.ca/Lorann-Oils-Emulsions-Artificial-Blueberry/dp/B00YFIOIJC
I added it after I beat the egg whites to stiff peaks and mixed again.

Would it be safe to assume that flavouring should be added to the buttercream rather than the shell?

Lol! My bad 😅. Parchment Paper Baking Sheets by Baker's Signature | Precut Non-Stick & Unbleached - Will Not Curl or Burn - Non-Toxic & Comes in Convenient Packaging - 12x16 Inch Pack of 120 https://www.amazon.com/dp/B07938YXML/ref=cm_sw_r_cp_api_i_nYJtDb9QYP44G

For me to get consistent feets, I would dry out my batter to develop the outer crust. Being in the south with high humidity, I usually place my sheets under a ceiling fan for about an hour.

I use http://www.amazon.com/Miu-Non-stick-Silicone-Baking-Liners/dp/B00NBAWL1C/ref=sr_1_1?ie=UTF8&qid=1456795543&sr=8-1&keywords=miu+silicon
Only drawback is that it doesn't exactly fit my cookie sheets.

And here is the flat side of my macarons with the Miu mat and parchment paper http://imgur.com/Yt63XTf

And source http://imgur.com/a/yTzPI

I have a whisk/sifter thing. It's nice since I can use the whisk alone to get the big clumps, and then do a few whisks and twists with the sifter sleeve on to get the flour fluffy

You can purchase dehydrated ube which has a lot of applications. For this recipe I just rehydrate it and then add it into my ganache.

I use one of those plastic small tupperware things with the lid that clamps and locks down onto it.

This isn’t the actual one I use but the lid looks similar.

https://www.amazon.com/Free-Plastic-Food-Container-Locking/dp/B01MTNZ1QG

The other Pierre Herme macaron book is 45% off, too:

https://www.amazon.com/gp/product/1617691712

I also used an edible marker! I didn’t have trouble with it drying at all. Here’s a link to the one I bought. https://www.amazon.com/dp/B01N2H7T60/ref=cm_sw_r_cp_api_i_vvWRDb772N4KS