Delicious macarons with swiss meringue buttercream

macarons

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.

Macarons with swiss meringue filling

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

Louise
Louise is the founder and editor of CakeJournal. She's a passionate, self taught, cake artist who has been doing cake decorating since 2002.
Did you enjoy this article?
Share the love
Join our newsletter
Online Cake Decorating Class
Around the web

Comments

  1. Anonymous says

    Of course you can’t press them too much when sandwich together with filling, but after that I think they are quite sturdy. They are even better after 1-2 days in the refrigerator, then they are very chewy and so delicious. You can freeze the shells without filling. Filled mac’s can be stored for 5-6 days in the refrigerator

  2. Sagabee says

    In regards to your coloring, using gel colors is the best if you want a vibrant color. It doesn’t effect the mixture and it gives you a much more intense color with a lot less food coloring. These look gorgeous!

  3. Tracy Byrne says

    When I made macarons they all had little peaks on the top after piping them out. Any tips on how to get rid of the the little peaks? Thanks!

    • Anonymous says

      Without being the no.1 expert on macarons ;-) I think that your batter is under-mixed. Try and place a dollop of macaron batter on some parchment paper to see how it flattens. This really helped me.

  4. Anonymous says

    Do try, they look complicated but they are not. They first time just making them plain without any color. You’ll soon get addicted :-)

  5. Anonymous says

    I so need to get some Pistachios, would love to make Pistachio Macarons. Thank you for the tips on coloring.

Leave a Reply

Your email address will not be published. Required fields are marked *


four × = 4

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>