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So a plan was hatched and successfully carried out. And here it is the recipe for Italian Meringue Gin and Tonic buttercream filled macarons! For the shells see my last post and use some green food colouring in the mix! Leave them to cool completely before filling. 500g soften unsalted butter in 2cm-ish chunks.
My particular favourite is the Cocoa Chocolate Orange Nakd. And 1 tsp Hot Water. I emptied the mashed dates into 20g Cocoa Powder. Which gave me the texture I was looking for.
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