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Bo Friberg

Chocolate Macaroon Pastries with Almond Paste and Chocolate Buttercream

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Preparation info
  • Yield:

    25

    pastries, 2½ inches long
    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

These pastries are easy to vary. For example, instead of chocolate buttercream, flavor an equal amount of vanilla buttercream with ¼ cup (60 ml) each Grand Marnier and kirsch. Mix in 2 ounces (<

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