Society & Culture
In this episode, we’re stopping by my friend’s cake studio, Sweet Heather Anne’s in Ann Arbor, MI. Heather and her assistant, Camilla, have perfected the Italian-style way of making macarons and they're teaching us all the tips and tricks when it comes to making these tasty (and gluten-free) treats at home. While the recipe is way more detailed than what show notes can allow, Heather has created intricate and easy-to-follow instructions for both the buttercream and macaron shell that you can download in .pdf format here: jesslively.com/macaronsvlog Ingredient List: Vanilla Swiss Buttercream 1 cup egg whites, at room temperature 1⁄2 tsp salt 1 cup white sugar 3⁄4cup brown sugar 2 pounds unsalted butter at room temperature (never cold butter!) 1 TBL Nielsen-Massey vanilla paste **Add Strawberry Jam and Bergamot Oil to taste to create the strawberry bergamot buttercream made in the video. Macaron Shell scant 3 cups almond flour (10.5 ounces) scant 3 cups powdered sugar 1/2 cup liquified egg whites 1/3 cup water 1+ scant 1/3 cups granulated sugar 1/2 cup liquified egg whites gel color (varies on shade preference) Learn More about Sweet Heather Anne: Website: http://sweetheatheranne.com/ Instagram: https://www.instagram.com/sweetheatheranne/ Camera Used to Film This Video: Camera Body - Canon 5DMiii http://amzn.to/1rrNr2x Lens - Canon 35mm f/1.4 L http://amzn.to/1rrNyer Website: http://www.jesslively.com Instagram: http://www.instagram.com/jessclively