Monday, December 13, 2010

vanilla bean and rosewater buttercream.

I finally tasted my horrible looking failed macarons today after slightly more than 24 hours of anxiety and anticipation, which were needed for the macarons to mature. Will they taste decent at least? Enough to swallow?

Although the shells were chewy and sticky, a result of under-baking, the buttercream fillings were great! Kick-ass, in fact! Just a side note: the amount of rosewater you put in should be based on your own personal preferences.
Vanilla Bean Buttercream
recipe from TARTELETTE


Ingredients
1/2 cup (100gr) sugar
2 large egg whites
1 1/2 sticks (6 ounces) unsalted butter, at room temperature
1 vanilla bean, split open and seeded

Put the sugar and egg whites in a large heatproof bowl over a saucepan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like marshmallow cream. Pour the mixture into the bowl of a stand mixer fitted with the whisk attachment and beat the meringue on medium speed until it cools and forms a thick shiny meringue, about 5 minutes. Switch to the paddle attachment and add the butter, one tablespoon at a time, beating until smooth. Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes. Add the seeds from the vanilla bean to the buttercream and fold with a spatula until fully incorporated. If not using right away, refrigerate for up to a week or freeze for up to 1 month.

Rosewater Buttercream
an adaptation of the above recipe by me

Ingredients
1/2 cup (100gr) sugar

2 large egg whites
1 1/2 sticks (6 ounces) unsalted butter, at room temperature
4 teaspoons rosewater

Put the sugar and egg whites in a large heatproof bowl over a saucepan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like marshmallow cream. Pour the mixture into the bowl of a stand mixer fitted with the whisk attachment and beat the meringue on medium speed until it cools and forms a thick shiny meringue, about 5 minutes. Switch to the paddle attachment and add the butter, one tablespoon at a time, beating until smooth. Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes. Stir the rosewater into the buttercream. If not using right away, refrigerate for up to a week or freeze for up to 1 month.








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