Marmalade buttercream recipe

December 16, 2009

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

Your article has been sent.

  • E-mail|
  • Print|
  • Reprints|
  • |
Text size +

Marmalade buttercream

Makes enough for 48 sandwiched macaroons

1/4 cup bitter orange marmalade, or more to taste
2 egg yolks
Scant 1/4 cup granulated sugar
Pinch salt
1/4 cup whole milk
7 tablespoons unsalted butter, cut into 10 pieces and left at room temperature
1. Using a chef’s knife, chop the marmalade finely; set aside.

2. In a bowl, vigorously whisk the yolks, sugar, and salt until they are very pale.

3. In a glass measuring cup, microwave the milk to a simmer. Slowly pour it into the yolk mixture, whisking rapidly (it will help if you have a friend hold the bowl or nestle it in a damp kitchen towel set on the counter). The mixture should be thick enough to hold a line on the back of a wooden spoon. If not, tip it into a saucepan and cook over low heat, stirring constantly, until it thickens without boiling.

4. In an electric mixer, beat the custard on medium speed until it is warm (like a comfortable bath), but not hot. Turn the speed to high and beat in the butter. Remove the bowl from the mixer stand and stir in the marmalade.

5. Use a pastry bag fitted with a 1/2-inch tip to pipe dollops of cream in the center of half the macaroons. Cover with the remaining macaroons, pressing down lightly to seal them. Refrigerate the assembled macaroons in an airtight container for up to 1 week. Adapted from “i [heart] macarons’’