Meyer lemon buttercream
- ½ stick unsalted butter, room temperature
- 1 ounce weight cream cheese, room temperature
- 3 tablespoons meyer lemon juice
- 1 teaspoon vanilla extract
- 2 cups confectioner’s sugar
- Using a stand mixer, beat the butter and cream cheese until light and fluffy.
- Add the meyer lemon juice and vanilla. Blend until combined.
- Add the confectioner’s sugar and beat on low until smooth.
- Pipe on macarons, or store in an airtight container in the refrigerator until ready to use.
Recipe by the modern barista at https://themodernbarista.com/index.php/2016/01/19/casi-cielo-with-chocolate-dipped-lemon-macarons/
3.5.3208