1. Does the caramel sauce have to be stored in the fridge or outside? I wanted to prepare the sauce the day before I made the shells, so it would only be for one night.

    1. Author

      Hi, I store it in an airtight glass container at room temperature. But it’s also ok to keep it chilled.

  2. Are the measurements for the caramel correct? I’m making it and after adding 2.5 cups of cream, I have essentially caramel-colored heavy cream. I would have to cook this down for hours before it reduced enough to hold a shape.

    1. Author

      Hi Krystin, yes, I used 2.5 cups cream for this batch as I wanted to have enough to fill all the macarons. After mixing in the cream and returning the pot to the heat, it will take just about 5 – 8 minutes, depending on the consistency you want, for the caramel to thicken.

  3. Just wondering if these can be frozen?

    1. Author

      Yes, they can be frozen. You can thaw them in the fridge or just leave them out and they’ll defrost in about 15 – 20 minutes.

  4. Can these be filled and frozen?

    1. Author

      Hi Berna,
      Yes, you can freeze the filled macarons.

  5. Any tips on reheating or other uses for the extra caramel? I made half my batch using cake batter buttercream and half with the Caramel sauce. Didn’t think about halving mg recipe till too late!

    1. Author

      Hi Cortney,
      You can just keep any unused caramel in a glass container covered with a tight lid and use it to top ice cream. Or have a taste by the spoonful every now and then; it’s so good and hard to resist having it just by itself.

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