Why so serious (about packaging)?
Once upon a time, some freshly new-made macarons embarked upon a long, long journey to fulfill their ultimate destiny ...
It ... did not go so well for them. (Though they still ended up in someone's belly so at least destiny was fulfilled.)
But that means that I had to take packaging a bit more seriously. After several more experiments, I hit upon a golden combination that, so far (knock on wood), has been batting a thousand. So, if you're one of the Feesh to receive something feeshy in the mail, this is what you can expect:
First, I start with a particular plastic clamshell case and fill them with mini cupcake liners into which I drop the macarons:
But that means that I had to take packaging a bit more seriously. After several more experiments, I hit upon a golden combination that, so far (knock on wood), has been batting a thousand. So, if you're one of the Feesh to receive something feeshy in the mail, this is what you can expect:
First, I start with a particular plastic clamshell case and fill them with mini cupcake liners into which I drop the macarons:
Then I take a sheet of waxed parchment paper and mold it into the other half of the clamshell before clamping the packaging together. Then I wrap it in two layers of saranwrap to seal the edges before freezing the whole thing:
(Why the ice packs when most macarons seem just fine on the shelf? Because I tend to use special formulations for the filling that ramps down the sugar and lets the other flavors shine through. However, this means they last longer if they stay nice and cool. For more info, check out the Care (of macarons) and Feeding (of you) section!)
Along with it I'll chuck in some polar packs to freeze too. They won't keep the macarons frozen, but even during hot summer and autumn months they'll keep the macarons chilly enough while they're shipping that the fillings will maintain their shape. Then everything gets wrapped up in some thermal bubble wrap (honestly one of my favorite parts - it's like swaddling a really chilly baby ... if, you know, you're not worried about it breathing):
Along with it I'll chuck in some polar packs to freeze too. They won't keep the macarons frozen, but even during hot summer and autumn months they'll keep the macarons chilly enough while they're shipping that the fillings will maintain their shape. Then everything gets wrapped up in some thermal bubble wrap (honestly one of my favorite parts - it's like swaddling a really chilly baby ... if, you know, you're not worried about it breathing):
And then it's into the box it goes!
(I don't buy the air pockets. Those are recycled from Amazon packaging. Sometimes it will be paper filler instead, whatever I've got on hand that week.)
And then, finally, the box itself. Why USPS Priority Mail? Besides the fact that USPS is a valuable service/business that needs a little love too, the box is free and it allows me to ship something of this size and weight with guaranteed 3-days or less anywhere in the US for a super competitive price compared to other carriers. Maybe if I was shipping 100 of these every month I would be able to negotiate a better rate, but until then, I'm afraid the $16.00 flat shipping fee is really the best I can do.
And then, finally, the box itself. Why USPS Priority Mail? Besides the fact that USPS is a valuable service/business that needs a little love too, the box is free and it allows me to ship something of this size and weight with guaranteed 3-days or less anywhere in the US for a super competitive price compared to other carriers. Maybe if I was shipping 100 of these every month I would be able to negotiate a better rate, but until then, I'm afraid the $16.00 flat shipping fee is really the best I can do.
And there you have it! I hope you have a chance to open up one of these boxes! :D