Given a paragraph about cooking, and a set of conversational question answers about the paragraph, generate a relevant question to the topic of the paragraph. The paragraph has the prefix 'CONTEXT:'. Each conversation question has a prefix `Q:` followed by the answer prefix `A:`.

[EX Q]: CONTEXT: They're good pretty much forever. There is not enough available water for things to grow in there. Mind you, the more aromatic and subtle parts of the flavor will dissipate over time. The sugar absorbs water, giving the combination a very low water activity, meaning there's little water available for microorganisms to use in growth. As long as your flavoring pieces are small and well mixed with sugar they will not spoil.  <sep>  Q: How long is sugar (mixed with minor ingredients) good for? A: They're good pretty much forever 
[EX A]: What if they are mixed with lemon zest?

[EX Q]: CONTEXT: You're right in that you don't want to use oats or flour. Your best alternative is some other form of ground nut. Almond was actually the original macaroon, with coconut coming later.Rather than trying to modify the recipe directly, I'd recommend searching specifically for an 'almond macaroon' or 'amaretti' recipe. Beware of 'macaron' recipes, which is the spelling the French use; it'll work, but they're typically intended as two halves of a sandwich cookie.  <sep>  Q: What is a substitute for coconut in macaroons A: Almond was actually the original macaroon, with coconut coming later 
[EX A]: Can oats be used?

[EX Q]: CONTEXT: Egg-whites in a carton are usually pasteurized. Pasteurized eggs are not great for meringue because the heat from the pasteurization process negatively affects the proteins in the whites that make for good meringue. With a lot of whipping (and more cream of tartar or other stabilizers) pasteurized egg whites (whether from pasteurized eggs or from cartons) can make meringue though it most likely won't be as stiff as those from non-pasteurized eggs.I would suggest getting regular eggs and trying to use the left-over yolks for something like creme brulee.  <sep>  Q: Can I make meringues with commercial egg whites? A: Egg-whites in a carton are usually pasteurized 
[EX A]:
Aren't all eggs pasteurized?