I'm making lots and lots of French macarons filled with dark chocolate, toasted coconut and coconut buttercream for a wedding this weekend.
I wanted the macaron shells to be white so I used a decorating tip that I learned nearly 20 years ago when I was writing an article on homemade wedding cakes for The Yakima Herald Republic and interviewing wedding cake decorators.
The tip I learned is that just the smallest touch of blue coloring whitens a buttercream. The reason behind this is that blue is the complementary color of yellow, the color of the butter, so adding the blue negates the yellow and turns the buttercream white.
After baking the macaron shells I filled them with dark chocolate, toasted coconut and coconut buttercream. I love how these turned out.
|The piped macarons.|
|The shells, sorted into pairs.|
|Filling the macarons.|