enough to fill 24 macarons with a little left over
- Prep Time: 10m
- Cook Time: 10m
- Yield: filling for 24 macarons
- Category: Cream filling
Ingredients
- 2 egg yolks (about 30g)
- 30 grams fine granulated sugar
- pinch salt
- 1/4 vanilla bean (seeds only)
- 115 grams butter (1 stick, soft enough to spread with a knife)
Instructions
- Prepare a double boiler : a medium size bowl that can fit onto a small sauce pan filled with 1 inch of barely simmer water, make sure the water won't touch the bottom of the bowl.
- Put the sugar, egg yolks, vanilla bean seeds and salt in the bowl of the double boiler. Using a whisk constantly whisk until the mixture reach 150Fº (66Cº). It takes only a couple of minutes and you need to babysit it, if you don't want sugar scrambled eggs.
- Remove the bowl from the double boiler, use a hand mixer (the quantity is too little for a stand mixer), or you can use you hand to whisk the mixture until it doubles its volume.
- Wait the bowl cools to the room temperature, then add butter one chunk at a time, using a hand mixer or a stand mixer incorporate all the butter, stop the machine and scrape down the butter from the sides of the bowl and whisk 1 minute longer. Then you have it, the french buttercream, taste much like a really creamy vanilla ice cream.
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