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Swiss Meringue Buttercream for French Almond Macarons
Recipe Summary
Yield: Makes 4 cups
Ingredients
Ingredient Checklist
4 large egg whites
1 1/4 cups sugar
1 1/2 cups unsalted butter, (3 sticks), softened, cut into tablespoons
2 1/2 teaspoons pure vanilla extract
Gallery
Swiss Meringue Buttercream for French Almond Macarons
Recipe Summary
Yield: Makes 4 cups
Gallery
Swiss Meringue Buttercream for French Almond Macarons
Swiss Meringue Buttercream for French Almond Macarons
Swiss Meringue Buttercream for French Almond Macarons
Recipe Summary
Yield: Makes 4 cups
Recipe Summary
Yield: Makes 4 cups
Yield: Makes 4 cups
Makes 4 cups
Ingredients
Ingredients
- 4 large egg whites
- 1 1/4 cups sugar
- 1 1/2 cups unsalted butter, (3 sticks), softened, cut into tablespoons
- 2 1/2 teaspoons pure vanilla extract
Directions
Put egg whites and sugar in the heatproof bowl of an electric mixer set over a pan of simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees).
Attach bowl to a mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it forms stiff (but not dry) peaks. Continue beating until fluffy and cooled, about 6 minutes.
Switch to the paddle attachment. With mixer on medium-low, add butter several tablespoons at a time, beating well after each addition. (If frosting appears to separate after all butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Reduce speed to low; beat 2 minutes to eliminate air bubbles. Stir with a rubber spatula until smooth.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Swiss Meringue Buttercream for French Almond Macarons
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Reviews:
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Most Helpful
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All Reviews for Swiss Meringue Buttercream for French Almond Macarons
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
