I’ve been making Russian Buttercream for cupcakes and cakes in the past few months, and I got an enormous amount of people asking me if they could fill macarons with Russian Buttercream.
– 100 grams egg whites – 100 grams granulated sugar – 4 grams egg white powder optional, read notes – 105 grams almond flour – 105 grams powdered sugar – Food coloring I used black and yellow with a touch of orange for the feet White Chocolate Sweetened Condensed Milk Frosting – 2/3 cup chopped white chocolate 113 grams – 2 cups unsalted butter 453 grams – 1-14 oz can of Eagle Brand® Sweetened Condensed Milk 396 grams – 2 tsp vanilla extract