Cinnamoroll Mixed Berries n Cream Macarons

 My friend requested for some Cinnamoroll macarons and brown sugar cookies (sharing in another post) for her daughter's birthday. I filled the macarons with strawberry Swiss meringue buttercream and strawberry-raspberry compote.

This friend started off as a customer who bought macarons and brown sugar cookies from me during my early years of baking and she has been ordering from me every year for her daughter's birthday ever since! This is the 9th year I am baking for her! 

I used my default swiss meringue method recipe for the macarons. 

Piped batter

I added in the details using royal icing to decorate.

Mixed berry compote

Ingredients:

300g frozen or fresh strawberries/raspberries (sieve raspberries to remove pips if you prefer smoother compote)

30g sugar (or to taste)

Pinch of salt

1 tsp lemon juice

Steps:

Cook everything together in saucepan until reduced to 60% original weight on over low heat. 

Mixed berry Swiss meringue buttercream

Ingredients:

75g egg whites

50g caster sugar

Pinch of salt

135g unsalted butter, cubed and slightly softened

50g mixed berry compote

Steps:

1. In a clean, grease-free mixing bowl, double-boil egg whites, caster sugar and salt while whisking constantly until the egg whites reach 71.1C. Remove from heat.

2. Beat the egg whites at medium-high speed until cooled to room temperature and stiff peaks.

3. Add softened butter one cube at a time, waiting for each addition to be incorporated before adding the next. Continue beating for another 2min.

4. Add compote a little at a time, mixing well with each addition. You may add a little strawberry paste if you wish to enhance the strawberry flavour further.

Fill the macarons by applying a thin layer of buttercream on the bottom shell before piping a ring of buttercream. Fill the middle with compote. Pipe a little buttercream over the compote before sandwiching with top shell.

with love,

Phay Shing