Macarons by Cecile Cannone

Author:Cecile Cannone
Language: eng
Format: epub
Publisher: Ulysses Press
Published: 2010-11-15T05:00:00+00:00

BUTTERCREAM

Buttercream is a popular macaron filling that can be made in endless flavor variations. Always use high-quality real butter, never margarine or substitutes. Feel free to put your own twist on the following recipes. You love vanilla with chocolate? Add a half cup of chocolate chips to your vanilla buttercream.

Be sure that your buttercream is perfectly mixed (no visible crumbs of butter, please!), and then spoon it into a pastry bag to pipe onto the macaron bottoms, using a number-8 tip; or spread it on with a spoon. (A pastry bag creates a more uniform finish.) Your filled macarons will be best if they are refrigerated, wrapped airtight, for several hours or overnight—provided you can wait that long!

Each of the following recipes makes enough filling for one recipe of macaron shells (25 to 30 filled macarons). Any leftover buttercream will keep in the refrigerator for 4 or 5 days, to be used for more macarons or as a filling for a cake.

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