Earl Grey Macarons with Mouth-watering Lemon Swiss Buttercream

Ingredients

•  65 gr egg whites
•  130 gr granulated sugar
•  195 gr butter at room temperature
•  pinch of salt
• Zest of 1 organic lemon
•  Juice of 1 organic lemon

Directions

1. Bring a small pot of water to a boil.
2. Place egg whites, salt and sugar into a heat proof bowl. Stainless steel is light and safe.
3. Whisk the whites & sugar mix over the boiling water.
4. Pay attention to whisking the mixture when it starts getting hot, you don’t want to cook the eggs.
5. Whisk the mixture until the temperature reaches 160F. This temperature is generally accepted to be able to kill salmonella in eggs.
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