As many of you know there is a huge royal event that has captured the attention of people world wide. To celebrate that event Jill at MadAboutMacarons.com has created some amazing macarons, and allowed me to do a second guest post for her.
This post includes my recipe for organic blueberry curd to fill your delicious blueberry macarons with. Please stop by and check them out, they are so beautiful and elegant.
You will love the blueberry twist on a classic curd. As Jill mentions in the post, blueberries are very healthy! Packed with antioxidants and tons of flavor, this blueberry curd is bound to become a favorite.
It’s also great in place of jelly on pb&j’s!
And now for the recipe….
I thought I would join in on the macaron fun and make my second batch ever. I recently bought Jill’s book, Mad About Macarons, and I have been dying to make some.
In honor of love, I went with the chocolate shells and filled them with a chocolate buttercream.
I’m sorry to say I will not be sharing Jill’s macaron recipe with you, but I will give you the recipe I used to make the delicious chocolate macaron filling.
Chocolate Buttercream
Ingredients:
- 6 tbsp butter, softened to room temperature
- 1 cup cocoa powder
- 2 – 2 1/2 cups powdered sugar
- 1/3 cup milk
- 1/2 tbsp vanilla
Directions:
- Cream the butter.
- In to the bowl, add 1 cup of powdered sugar and 1/2 cup cocoa powder – mix well.
- Add in 1/2 of the milk, and continue to mix.
- Add in the remaining cocoa powder, and 1 more cup of the powdered sugar. Again, mix well.
- Now add in the remaining milk, and vanilla. Mix until light and fluffy.
If you want thinner frosting, add more milk. If you want thicker frosting, add a little bit more powdered sugar.
This frosting is very rich and chocolaty, which I thought was perfect for the macarons. But if you prefer less chocolate, just reduce the amount of cocoa powder used.
Don’t forget to stop by MadAboutMacarons.com and leave Jill a comment! Also, if you are interested in joining in on the royal wedding fun, make your own royal inspired macarons and e-mail them to Jill by May 1st!
