cream the butter until light and fluffy. Add the vanilla bean paste and salt and mix to combine. Transfer the buttercream to a piping bag and pipe the bottom side of half of the macarons ...

Spoon the macaron mixture into a piping bag fitted with ... Meanwhile, for the chocolate filling, heat the double cream and chocolate in a saucepan over a low heat, stirring occasionally, until ...

Like all macarons, these take time and effort ... Once foaming, reduce the speed to medium high and add the cream of tartar. Slowly, about 1 tablespoon at a time, add the granulated sugar ...

It is a construction of three oval-shaped, plate-sized macarons with cream cheese sandwiched between them. The macarons have the classic crisp shell over an interior that’s chewy like a brownie ...