Blueberry Swiss Meringue Buttercream
First of all, let me just say that Swiss Meringue buttercream is the only buttercream I make because it's the only one I can tolerate. Buttercream (and I've seen several sites refer to it as American buttercream) is too sugary for me and tends to harden into a mass when left to sit out. Swiss Meringue is super creamy, smooth and isn't as sweet. I use this recipe for one batch of macarons. It's the perfect amount, I think. The steps are what I personally do which I find is most convenient especially since this is a teeny amount. I omitted the 1/4 teaspoon of vanilla essence but you're welcome to add it if you don't think it's sweet enough but the blueberries add a tartness that cuts the almondy flavor of the macaron shells which I much prefer. This is also really good on cupcakes.
Blueberry Swiss Meringue Buttercream (Macaron Recipe here)
Ingredients
1/4 cup sugar
1 large egg white
6 tablespoons butter, softened
A handful of fresh blueberries (about 1/2 a cup before you puree them)
Puree the blueberries. Pour into a bowl and place in the refrigerator to chill.
While you wait on the berries, start on the buttercream. Using a heatproof bowl (I use the bowl that comes with my mixer) over simmering hot water, whisk the egg white and sugar until you can't feel any of the sugar granules when you rub the mixture between your fingers. This only takes a few minutes, be careful not to overcook the egg whites because it'll mess up the buttercream.
Whip the egg white/sugar mix on high until it doubles in size and turns a glossy white. Slowly add the butter, one tablespoon at a time and mix well. Keep whipping and whipping and whipping, scraping the sides of the bowl as you go to make sure everything is incorporated. After a while it will start to take on a really weird consistency, almost like cottage cheese but just keep whipping because soon after that it will turn into buttercream you're used to seeing. At this point, the berries should be ready.
The berries would have turned into a jello-ish consistency by this point which is perfect. Using a spatula, mix/fold the berries into the buttercream. Enjoy!
Blueberry Swiss Meringue Buttercream (Macaron Recipe here)
Ingredients
1/4 cup sugar
1 large egg white
6 tablespoons butter, softened
A handful of fresh blueberries (about 1/2 a cup before you puree them)
Puree the blueberries. Pour into a bowl and place in the refrigerator to chill.
While you wait on the berries, start on the buttercream. Using a heatproof bowl (I use the bowl that comes with my mixer) over simmering hot water, whisk the egg white and sugar until you can't feel any of the sugar granules when you rub the mixture between your fingers. This only takes a few minutes, be careful not to overcook the egg whites because it'll mess up the buttercream.
Whip the egg white/sugar mix on high until it doubles in size and turns a glossy white. Slowly add the butter, one tablespoon at a time and mix well. Keep whipping and whipping and whipping, scraping the sides of the bowl as you go to make sure everything is incorporated. After a while it will start to take on a really weird consistency, almost like cottage cheese but just keep whipping because soon after that it will turn into buttercream you're used to seeing. At this point, the berries should be ready.
The berries would have turned into a jello-ish consistency by this point which is perfect. Using a spatula, mix/fold the berries into the buttercream. Enjoy!
