I really think this recipe covers all grounds - just sweet grown up bites, made a little childish rolled in sprinkles.
A bit of a throw back to a childhood birthday parties fairy bread.
The rosewater attempts to add some more flavour into my baking. A good few drops mixed into this buttercream makes a nice surprise.
Recipe from Adriano Zumbo's book available from his shop. Mix it up with the buttercream recipe listed below. Piped with a 7mm plain nozzle.
Rosewater buttercream
Ingredients
- 100g unsalted butter
- 1/4 cup milk
- 4 cups icing sugar
- 1/4 cup 100s and 1000s (or any other small sprinkles)
Instructions
Cream the butter for 1 minuteAdd the milk and half the icing sugar and cream for 5 minutesAdd the remaining icing sugar and a few drops of rosewater (I like to do a quick taste test to see if any more is needed) Beat on high for 5 more minutes until smooth. Add to a piping bag with 7mm nozzle and pipe into the centre of macarons. Gently push together the two sides. The more that come out the sides the easier they are to roll in 100s and 1000sPlace 100s and 1000s in small bowl and roll macarons through gently.
Details
Prep time: Cook time: Total time: Yield: 2 cups