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!!!!