Mad about Macarons!

These last few weeks have flown by, remember those red and green macarons I was supposed to make for a cookie exchange?  I never got to them... 

But, I got some great gifts this year!  

I had my five year anniversary at work and was gifted a digital scale (yes, I picked this).

I also was gifted the Mad about Macarons book for Christmas.  This has been on my wishlist for months! 

http://madaboutmacarons.com/

I used Jill's recipe and technique and the macarons came out great!  I used the basic recipe, and added a little red food coloring.  It does not really show in the image but the macarons are a light pink.

For the filling I made a Strawberry Swiss Meringue Butter cream.  Here is the recipe I used, adapted from this site.

2 large egg whites, at room temperature for 30 minutes

1/2 cup sugar

1/8 teaspoon salt

2 sticks (1 cup) unsalted butter, softened

3/4 cup of strawberry puree*

*I used a bit more because I wanted the filling to be more tart.

Make buttercream:
Vigorously whisk together whites, sugar, and salt in cleaned mixer bowl (I use my KitchenAid bowl) set over a 4-quart pot of barely simmering water until sugar is dissolved and mixture is warm.

Using my KitchenAid mixer, put bowl in mixer and beat with cleaned whisk attachment at medium-high speed until whites hold stiff, glossy peaks. Continue to beat, scraping down side of bowl with a rubber spatula, until meringue is completely cool to the touch, about 5 minutes.

Switch to the paddle attachment, and with mixer at medium speed, gradually add butter 1 piece at a time, beating well after each addition until incorporated. (If buttercream looks soupy after some butter is added, meringue is still too warm. If so, briefly chill bottom of bowl in a large bowl filled with ice water for a few seconds before beating in remaining butter.)  Add the strawberry puree, and keep blending until smooth.  If it starts to separate and look like cottage cheese, keep beating!  It will smooth out.

Jill says to wait 24 hours before eating the macaron, so the filling can infuse into the shell, since I just made these, I can't wait to try them tomorrow!