These are 3 batches I made tonight. Look at my post history – it’s been a 5+ year journey but you’ll get there!!! Flavors: Raspberry shells w/Peanut butter American buttercream, coffee shells w/Bailey’s chocolate ganache, and regular shells with Lemon Lime Swiss merengue buttercream & lemon lime curd.
by HeyTherehnc
4 Comments
Also I used leftover lemon lime SM buttercream and when I rewhipped it, it darkened quite a bit. Not a ton of food coloring in it!
these need a touch more macaronage to get rid of your teets. When you ribbon it, you want the batter to rest on the surface for 30 seconds or so before mostly re-incorporating. That’s how you know that when you pipe it the batter will all reincorporate into a smooth medallion without teets
yummy, looks amazing!
Delicious flavor pairings and beautiful cookies!