Macarons / Swiss Meringue Method / Butter Cream Filling
Michael Lim Michael Lim
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 Published On Oct 12, 2019

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Macarons / Swiss Meringue Methods / Butter Cream Filling

90 gr. Almond Flour
60 gr. Icing Sugar / Powdered Sugar
60 gr. Egg Whites
60 gr. Fine Sugar

Butter Cream Filling
150 gr. Unsalted Butter (room temperature)
100 Icing Sugar / Powdered Sugar
60 gr. Cherry Jam (any fruit jam of your choice)


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