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Macaroons

Baking coconut macaroon batter from May 3rd - is it OK?

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Baking coconut macaroon batter from May 3rd - is it OK?

xiaobao12 | Jun 28, 2015 06:00 PM

The batter was kept in a glass pyrex in the back of the fridge. Tonight, I opened the pyrex and it smelled fine and looked fine.

I baked at 350 for 25 mins. They look great as usual. Is it safe to eat?

There are numerous discussions about food safety relating to meats but I couldn't find anything on the web about old macaroon batter (contains egg whites, sugar, pastry cream (which contains egg yolk), etc).

Thank you!

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