ALMOND MACAROONS, MERINGUE BUTTERCREAM
Steps:
- butter cream filling 2 large eggs, room temp 1/2 C sugar 1 C butter, soft 1/4 tsp vanilla 1/8 tsp almond ext. whip whites sugar salt d/boiler, sugar dissolves, put bowl on mixer, whip, stiff, continue to beat, scraping till cool, mixer at med. add i piece of butter, till smooth. curdles, ice water. add vanilla and almond beat 1 min more.
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