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).