I don’t love how rough the tops are? I pulsed the cs+af in food processor and beat my pan after piping. what else can I do? Also what are your favorite fillings? This is classic buttercream but I of course want to expand!!! Thank y’all!!
by halesbbee
4 Comments
Put the powdered sugar and almond flour through a sifter several times.
Great first batch!! I’ve found that the flick of the wrist after piping out each mac makes the biggest impact on the tops. Also banging the pan before they are left to set so they level out.
Nice! These look like Swiss shells? I’d say your batter was slightly under mixed. That’s usually the culprit when the tops won’t settle. The very tall feet point to this as well.
As for filling, I prefer a merengue based buttercream if I’m doing buttercream. I can’t handle American buttercream in macs. I love doing a dam of buttercream with jam in the middle. Classic dark ganache is great. I often do a dam of buttercream with a curd in the middle. Another favorite is a curd blended with finely ground nuts. Several Pierre Herme recipes use a “paste” like this. Lemon curd with finely ground, toasted almonds folded in is yummmm. Love to do ground earl gray tea in the shells and do some combo of lavender and lemon in the middle.
If you want to get into the world of baking compounds, check out Amoretti. I use a lot of their fruit compounds and artisan natural flavors to flavor Italian meringue buttercreams for Macs.
looks beautiful