So I've been testing this filling and I'm still not happy. I need something sturdier
that won't spill from the macarons.
This is a recipe I found online. I like it a lot but it tends to get soft really quickly.
My other fillings that are based on ganaches or buttercream are very sturdy.
Make a direct caramel,add cream. When it's cool add butter.
What do you suggest? shall I put more butter? what can stabilze it ?or should I think of mixing caramel with buttercream?