חן חייק קרם חמאה שוויצרי (8)

Hello !

I've made dozens of macarons, dozens times of seperating egg whites, and that means that dozens of egg yolks went to the garbage. This week I decided not throwing the egg yolks and use it for pastry cream, just for another dessert.

As I always do when I want to learn how to cook something, I entered Youtube and watched videos of pastry cream making. Somehow video of "swiss buttercream"  has appeared . I entered this video and I really liked it, even better than pastry cream. Why did i like it more? because the batter seems firm and more compatible for macarons filling. The classic swiss buttercream contains simple, cheap and basic ingredients: egg whites, sugar, butter and vanilla extract. So just like the macarons shells ingredients, the egg yolks are not relevant for this recipe. Eggs are not pricey, so I don't feel bad throwing the egg yolks to the garbage..

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From what I've seen, there are many variation of making this swiss buttercream. We can use other extract rather than vanilla, we can add to the mixture diffrent ingredients such as cranberries or chocolate chunks and so on.
I made classic swiss buttercream, I reduced the sugar quantity (because the macarons shells are already sweet), I refrigerated it  for several minutes and  filled the macarons shells.

The taste is great and combines excelent with the macarons. we can add any ingredient that we want to the mixture.

I usually write here about fast and simple fillings for macarons, this swiss buttercream  is not that fast-making like the other fillings, but you will not regret making this filling. You can make large quantity and use it for cake frosting or cupcakes top for example.

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Ingredients:
2 egg whites
1/2 cup sugar
200 g butter
1 flat table spoon of vanilla extract

Insructions:

In a bain marie, beat the egg whites and the sugar non stop for 3 minutes, until it well combined
remove the batter to an electric mixer and whisk it
Gradually add butter  and continue whipping
add the vanilla extract and mix again for 10 minutes

The swiss buttercream is ready! if it too liquid you can put it in the refrigerator before filling the macarons.

The happy moment has begun when I finally finish taking these photos and I could eat these delicious macarons.

Yummy!

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