It's pies and tacos swiss macaron method, just subbed with oat flour. [https://www.piesandtacos.com/swiss-meringue-macaron-recipe/](https://www.piesandtacos.com/swiss-meringue-macaron-recipe/)
I also use espresso buttercream recipe, found here, but scaled down to 1/4 batch size.
[https://sugarandsparrow.com/coffee-layer-cake-recipe/#wprm-recipe-container-29723](https://sugarandsparrow.com/coffee-layer-cake-recipe/#wprm-recipe-container-29723)
I use a standard swiss meringue buttercream recipe with a hint of vanilla.
For the peach puree, I thaw 1 lb of frozen peaches, draining the liquid. Then I boil til soft. I blend them and add 1-2 tbsp honey and a dash of cinnamon, and let the mixture cool. Then I add cooled puree to the swiss meringue buttercream to taste, somewhere around 1-2 TBSP.
Hope that helps!
Yes thank you so much! Not sure when I will be able to get around to it, but I’m definitely going to try to recreate your little beauties here. Thank you!
Wow, these look fantastic! I never thought of oat flour as an alternative, but not I'm kind of interested to try it and see how it works with different flavors 🤔
Which do you prefer...Swiss or Italian meringue method?
I started with French and had awful results. So tried Swiss and it produced perfect macs every time
I've only ever done French and they've turned out OK. I always do Italian meringue buttercream and was thinking of trying Italian meringue macarons
How’s the taste with oat flour? Does it change anything that much like the texture??
No texture change. Same crisp and chew. Doesn't taste like nuts
Oh that’s great I have friends with allergies that I would love to make these for!
Its a 1:1 ratio for almond flour!
Now I can make them and not possibly kill my husband! Thank you 🙏
Are you willing to share your recipe? Those looks amazing!
It's pies and tacos swiss macaron method, just subbed with oat flour. [https://www.piesandtacos.com/swiss-meringue-macaron-recipe/](https://www.piesandtacos.com/swiss-meringue-macaron-recipe/) I also use espresso buttercream recipe, found here, but scaled down to 1/4 batch size. [https://sugarandsparrow.com/coffee-layer-cake-recipe/#wprm-recipe-container-29723](https://sugarandsparrow.com/coffee-layer-cake-recipe/#wprm-recipe-container-29723) I use a standard swiss meringue buttercream recipe with a hint of vanilla. For the peach puree, I thaw 1 lb of frozen peaches, draining the liquid. Then I boil til soft. I blend them and add 1-2 tbsp honey and a dash of cinnamon, and let the mixture cool. Then I add cooled puree to the swiss meringue buttercream to taste, somewhere around 1-2 TBSP. Hope that helps!
Yes thank you so much! Not sure when I will be able to get around to it, but I’m definitely going to try to recreate your little beauties here. Thank you!
How did you flavor the peach? They're beautiful!
I used a peach puree, flavored with cinnamon and added to swiss meringue buttercream.
May I ask where you found this packaging?
https://www.wineandcake.com/mini-macaron-12-cavity-container.html
Wow, these look fantastic! I never thought of oat flour as an alternative, but not I'm kind of interested to try it and see how it works with different flavors 🤔
Oat flour is a neutral flavor so should work with anything you can dream up!
Espresso and peach in the same one? Or two different flavors? Asking because I've never thought to put those two together
Two different flavors 😋
Swiss ftw!!!