This lemon verbena buttercream frosting is creamy and fragrant, a perfect filling for macarons.
Course Dessert
Cuisine American
Prep Time 15minutes
Total Time 15minutes
Servings 1cup
Author Anita Chu
Ingredients
100gramssugar
2largeegg whites
6ouncesunsalted butterat room temperature, cut into 1 inch pieces
100milliliterheavy cream
1/2cup (3 grams)lemon verbena leaves, washed and dried
250gramswhite chocolatecoarsely chopped
Instructions
Combine the sugar and egg whites in a medium heatproof bowl and place over a pan of simmering water.
Whisk the sugar mixture constantly over heat until the sugar is dissolved and the mixture looks smooth and shiny, about 3 minutes.
Remove mixture from heat and pour into a stand mixer bowl. Whisk on medium speed for about 5 minutes until the mixture has cooled.
Switch to the paddle attachment and with the speed on low, add the butter a few pieces at a time, beating until smooth.
When all the butter has been added, beat the buttercream on medium-high speed for about 6-10 minutes until it is very thick and smooth.
In a medium saucepan, combine the lemon verbena leaves with the cream.
Heat on medium until warm. Remove from heat, cover, and steep for an hour.
Place chocolate into a bowl.
Strain the leaves from the cream. Reheat the cream until it just comes to a boil.
Slowly pour the cream over the chopped chocolate, let sit for 5 minutes, then stir to melt the chocolate. Begin stirring in the middle and work your way out as the emulsion forms. Continue stirring gently until mixture is completely smooth. Allow to cool and thicken before proceeding.
Fold the room-temperature chocolate into the buttercream until well incorporated. Use as filling for macarons.