Delicious macarons with swiss meringue buttercream

I got so inspired by the fabulous tutorial that Linda from Call Me Cupcake made for CakeJournal last week. Yesterday I made some delicious macarons with swiss meringue buttercream filling. Up until then I had tried two different macaron recipes and I must say that I think Linda’s is by far the best. In addition to a great recipe her step by step instructions was very easy to follow so I felt really safe, when I threw myself into the macaron making.

I still need to learn more about the coloring of the macarons though. As I was aiming for a nice spring green color (used almost a whole pot of my favourite powdered food color) but ended up with a rather pale green instead. So any good advise will be much appreciated.

Piping the macarons was one of the parts where I had forgot how tricky this acctually is. It takes a little practice piping the perfect round macaron. I did manage to get the hang of it after the first baking sheet. My second one was much better and overall I am extremely happy with my result.

I have filled my macarons with swiss meringue buttercreme. The feeling of biting into the crisp and chewey macaron is just devine. I would love to hear if you have tried the macarons and please share any good tips that you have.

Happy Caking!

Louise

34 comments

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Kathy says:

Feb 23, 2011

All I can say is “YUMMY”

Dominika says:

Feb 22, 2011

Wow, fantastic photos again (and a great blog post too).

Linda @ Bubble and Sweet says:

I make macarons using a different method it is the one where you make sugar syrup very similar to the swiss meringue buttercream. I know a few people pop the gel into the sugar/water mixture to evaporate off any extra water from the gel but I have never had a significant problem adding it in with the dry ingredients and I barely use any. I quite like this pretty pale green colour.

Beccy says:

I actually made macarons for the very first time over the weekend after seeing the tutorial here last week! I had wanted to try them for ages but was always too afraid but they actually turned out to be much easier than I expected and I was so pleased with the results I used gel food colouring in mine and made an amaretto butter cream

Quick phone snap of them here ^^
http://a6.sphotos.ak.fbcdn.net/hphotos-ak-snc6/182977_10150092736046603_551996602_6938285_4172031_n.jpg

I definitely won’t be hesitating to make them again!

Anonymous says:

Hi Becky,

They look great

Tjforgoodnesscake says:

I used her recipe and macarons for the first time and filled them with ganache. They came out perfect. It was a great tutorial. Thanks.

Happy to hear that!

Annauk says:

The macarons are very beautiful. I would have to use gel colouring too. Wonder if that would affect them badly?

I make macarons all the time using Wilton Gel paste and they turn out perfectly although I use the method whereby you make a sugar syrup.

Jcid says:

Where is the recipe?
I love to try and make them as pretty as you did =)

If you click the link “the fabulous tutorial” in this post you will get to the step by step instructions and recipe.

Ymlopez76 says:

These look divine! Just wondering if I could use gel foodcoloring instead of powdered. We don’t have powdered food coloring available where I live and would have to order it online. Would the gel ruin the texture or overall outcome of the macarons? Thanks!

Godte says:

I think foodcoloring as paste will work better here. It’s more intense and the little amount of color that is needed will not have any effect on the recipe.