Pink, yellow, light turquoise, what a gorgeous colours combination! I've decided to write this post just because of these photos that I've taken, these macarons caused my desk to be seem like a magical kingdom of five years old girl…
Almost each pastry shop with macarons, has macarons that filled with buttercream that combined with some sauce/extract/syrup, and that what give the macarons a different flavour. Buttercream contain cheap ingredients such as butter and icing sugar, so that's why it is very common in pastry shops.
So why should we use buttercream?
As I've mentioned above, cheap ingredients, easy to make, very tasty, we can combine it with any flavour we want and it turns great with the macarons.
Why not? you know, too much icing sugar and butter.. 🙂
In my previous post, I wrote about swiss buttercream and regular buttercream which I've made with food processor. why food processor? because I failed with making it with my mixer at the first time. Today, I decided to make the classic buttercream, the mixer is doing all the work, we just need to add the ingredients gradually..
The fun fact about buttercream is that we can add it any flavour we wish, we can mix it with fruits, sauce, juice, cookies and so on.. this time I combined it with strawberry syrup.
Although you can find this recipe in million sources, I'll put it here:
200 g butter
2½ cups of icing sugar
1 teaspoon of vanilla extract
4 table spoon of milk
(you can use different extracts and ingredient instead of the milk and the vanilla extract)
mix the butter for 2 minutes
gradually add the icing sugar
add the vanilla extrac, milk, and mix again
you can combine any suitable ingredient with the buttercream.