Recipe by Sarah Phillips; Food styling and photos by Kelly Hong © 2009 Sarah Phillips CraftyBaking.com
The classic filling for French Macaron Cookies is this recipe, Italian Buttercream, of various flavors. This is not the typical Italian Meringue or Mousseline Buttercream or IMBC that uses a sugar syrup.
FROSTING, ICING, ETC RECIPE HELP
2 large egg whites
1/3 cup plus 1 tablespoon sugar
1/2 cup (4 ounces) unsalted butter at room temperature, cut into slices
1/4 teaspoon any flavor extract or a few drops any flavor candy oil
1. In the bowl of a stand mixer, whisk together the egg whites and sugar.
2. Set the bowl over a pot of simmering water and heat the mixture, whisking often, for 3 to 5 minutes, or until it feels warm and sugar has dissolved.
3. Transfer the bowl to the stand mixer fitted with a whisk attachment. Whip the warm egg mixture on high speed until stiff and shiny, taking about 3 to 5 minutes.
4. Add the butter, one slice at a time, and continue to mix until all the butter is thoroughly incorporated. Add any flavorings and refrigerate for 1 hour or until it becomes firm.
The buttercream can be kept, covered and refrigerated for up to 1 week.