Vanilla Buttercream Macaron Filling

Vanilla Buttercream Macaron Filling
Photo by Colin Clark


  • 2 large egg whites
  • ½ cup granulated sugar
  • Pinch of kosher salt
  • 4 oz. (½ cup) unsalted butter, at room temperature, cut into 4 to 6 pieces
  • ¼ tsp. pure vanilla extract

In a small heatproof bowl, whisk the sugar and egg whites. In a 1-quart saucepan, bring 2 cups of water to a simmer over medium-high heat. Set the bowl over the simmering water (don’t let the bowl touch the water) and heat the mixture, whisking occasionally, until hot to the touch, 4 to 6 minutes...

View full recipe at Fine Cooking


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