White truffle buttercream macarons

This is my favorite macaron flavor. The white truffle oil goes so well with the buttercream, it enhances the buttercream flavor. After you have a bite, you'll definitely smell the truffle at the back of your tongue.  

How did I come up with this flavor? CR is a good friend and a foodie. She and her husband eat out a lot and told me that they went out for dinner at a restaurant and the dessert served was truffle macarons. I have no idea what it tasted like, but she gave me the idea to make it. Thanks CR for sharing the idea with me. You gave me a lot of ideas from your restaurant eats.

Basic Macarons

Yeild : 32 shells

• 62 g almond meal
• 112 g icing sugar
• 50 g aged egg whites
• 14 g sugar
• 2 g egg white powder 
• 1/2 tsp vanilla extract or vanilla paste

How to here

Swiss meringue buttercream (adapted from Martha Steward's cupcakes)

• 2 large egg whites
• 15 g sugar
• Pinch of fleur de sel
• 180 g unsalted butter, cut into pieces
• 1/2 tsp vanilla extract or 1 tsp vanilla bean paste
• 2 tsp white truffle oil

How to here

Fill and sandwich the macarons

Once the cookies have cooled. Fill a pastry bag with the buttercream. Turn macarons so their flat bottoms face up. On half of them, pipe about 1 teaspoon filling. Sandwich these with the remaining macarons, flat-side down, pressing slightly to spread the filling to the edges. Refrigerate until firm, about 1 hour.