FILLINGS FOR FROSTED CUPCAKE MACARONS
CHOCOLATE GANACHE 150g milk or dark chocolate, very finely
chopped 10g butter, cut into small pieces 75g whipping cream
STRAWBERRY SMBC 250g Swiss meringue buttercream (refer
to p58) 40-50g strawberry purée ½ tsp strawberry paste
Place chocolate and butter in a heatproof bowl. Heat cream in a saucepan over low heat until it starts to bubble. Pour hot cream over chocolate and butter. Use a spatula to stir mixture in a single direction until smooth. If lumps of chocolate remain, place bowl over a simmering pot of water and continue stirring until chocolate is completely melted. Make sure water does not touch base of bowl. Let ganache rest at room temperature for 1 hr or until firm before using.
Place buttercream in a bowl and gradually mix in strawberry purée. Do not add more purée than suggested amount as cream will become too soft.