Prep
1h
Cook
1h
Total
2h
Ingredients
Method
Nutrition
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For
12
M
I
For the vanilla swiss meringue buttercream
145
g
Egg whites
300
g
Granulated sugar
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Per Serving
Calories
317kcal
Fat
23g
Saturates
15g
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It is very important that your measurements are precise for all ingredients, but for the egg whites in particular. Use a kitchen scale to weigh them out! Your butter should be room temperature but on the cooler side. It should not look greasy or be soft enough to easily squish it. Be sure to wipe your bowl and whisk attachment down with white vinegar. This ensures that everything is squeaky clean and nothing will hinder the egg whites from forming stiff peaks. It is SO important to wait until the meringue drops down to at least 85 degrees F or you will risk the butter melting and the whole thing turning into a big soupy mess. This can take about 20-30 minutes. For a caramel variation see Salted Caramel Macarons. For a pumpkin variation see Pumpkin Macarons.
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Prep
1h
Cook
1h
Total
2h
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
12
M
I
For the vanilla swiss meringue buttercream
145
g
Egg whites
300
g
Granulated sugar
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
317kcal
Fat
23g
Saturates
15g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
It is very important that your measurements are precise for all ingredients, but for the egg whites in particular. Use a kitchen scale to weigh them out! Your butter should be room temperature but on the cooler side. It should not look greasy or be soft enough to easily squish it. Be sure to wipe your bowl and whisk attachment down with white vinegar. This ensures that everything is squeaky clean and nothing will hinder the egg whites from forming stiff peaks. It is SO important to wait until the meringue drops down to at least 85 degrees F or you will risk the butter melting and the whole thing turning into a big soupy mess. This can take about 20-30 minutes. For a caramel variation see Salted Caramel Macarons. For a pumpkin variation see Pumpkin Macarons.
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Made it?
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