Test Template: Macaron 103 - Buttercream Making and Macaron Assembly

In the past two posts we talked about What's in a Macaron, and How to Make Macaron Shells at Home. This third post will talk about making the buttercream and the finally assembly of the macarons. I've chosen to make pumpkin spice buttercream as the example.

Pumpkin Spice Buttercream

Ingredients:

80g (approx. 1/2 cup) superfine sugar

25g water

1 whole egg

1 egg yolk

160g soft butter (cut into cubes)

2 Tbsp pure pumpkin puree

1 1/2 Teaspoons pumpkin spice

Food Notes:

Superfine sugar can be made by taking granulated sugar and processing in a food processor.
You can purchase pumpkin spice at the store or make your own.

Directions for Homemade Pumpkin Spice Buttercream

Bring sugar and water to a boil in a small pot. Heat the sugar to 250F(120C) using a candy thermometer. If it boils, clean the sides of the pan with a damp pastry brush. Try not to mix the solution, but allow it to heat on its own.
In another bowl or the bowl of your Kitchen Aid whisk the eggs and egg yolks until it lightens in colour.
Once the hot sugar mixture reaches 250F pour immediately into the whisking egg mixture. Then, increase to a higher whisking speed. Continue whisking until the mixture has cooled down completely. It will start to look like a meringue and be glossy.
Keep whisking the meringue until it has cooled. Meanwhile, cream then whisk the butter until it has thickened. Once the egg mixture-meringue has cooled, add the butter. Add the whisked butter slowly into the meringue.
Continue whisking until the buttercream is smooth. It may curdle slightly but this is okay. Keep whisking and the buttercream will come back together. Add in the pumpkin puree, whisk to incorporate, then add in the pumpkin spice. Take a look at this video for making the buttercream.
Once the buttercream has come together, immediately transfer the pumpkin spice buttercream into a piping bag fitted with a nozzle (Here's a quick visual tutorial on piping bag basics). Match macaron shells by size, then pipe a small mound of pumpkin spice buttercream onto each half shell.
Top with the remaining shell and give a slight twist to secure the macaron together.