So, remember that time I totally failed in my Macaron Making Endeavor?
How I had nothing but footless, flat wannabes?
The second round?
Sure, I have a few technique issues to work out, but overall … you can actually TELL it’s supposed to be a Macaron!
I feel like I climbed Everest, people.
Obviously, as someone still new to the macaron world, I did not create an original macaron recipe (although I am working on that!). The recipe I used, after scrutinizing all the different macaron recipes on Pinterest, was from Brave Tart. The woman can make Macarons in her sleep so I trusted her measurements and method.
But the Fresh Blueberry Buttercream? All mine.
And yours … ’cause I’m sharing it.
- ½ cup Unsalted Butter, softened
- pinch of Salt*
- ¾ cup Powdered Sugar, plus 3 tablespoons reserved
- ½ cup fresh Blueberries
- Using a blender or food processor, puree the fresh blueberries,
- Strain the blueberry puree through a sieve to separate the juice from the skins. Set aside.
- Slice the butter and put it into an electric mixer, whipping it at high speed until the butter is fluffy.
- Slowly add the ¾ cup of sugar, a little at a time to avoid a mess.
- Next, start with 3 tablespoons of the blueberry juice and add it to the buttercream, whipping them both until combined. Taste the buttercream and, if needed, add additional blueberry juice (a tablespoon at a time) to the buttercream until you are satisfied with the blueberry flavor. If the buttercream gets too thin, add the reserved powder sugar (a tablespoon at a time) until it has thickened back up.
- Transfer the buttercream to a pastry bag, fitted with a small tip, and pipe the buttercream onto macaron shells, cookies, or mini-cupcakes.