For the Blood Orange Buttercream (makes about 1 1/2 cups enough to fill 25-30 macaron): • 30-40 g. (2-3 tbsp.) The Perfect Purée Blood Orange Concentrate, thawed • 112 g. unsalted butter, at room temperature • 150 g. powdered sugar shifted Method for the Blood Orange...
Ingredients for El Diablo: ¼ oz. The Perfect Purée Red Jalapeño Puree, thawed 4 oz. watermelon simple syrup ¼ oz. lime juice 8-10 mint leaves Egg white Balsamic vinegar Goat cheese (optional) Method for El Diablo: Dry shake all ingredients in a shaker except balsamic...
