Mojito Swiss Meringue Butter Cream

Mojito Swiss Meringue Butter Cream

The Mojito Swiss Meringue Butter Cream recipe yields about 4 cup butter cream is used in these Mojito macarons.

Level: Easy
Serves: 4 cup butter cream



  • 1 Large handful of mint leaves
  • 5 egg white (170 g)
  • 2 tablespoons dark rum
  • 2 tablespoons lime juice
  • 170 grams of cane sugar
  • 250g soft butter
  • 1 small pinch of tartaric


  1. Place the mint leaves and stir the sugar in a bowl that can withstand water bath.
  2. Insert a water bath above.
  3. Add the lime juice to mint leaves and cane sugar, mash the mixture lightly with a mortar. (Not too much, because then comes small pieces of mint leaves in smørcremem)
  4. Add egg whites and rum mint mixture.
  5. Place the bowl over a water bath until the sugar is completely dissolved and the mixture bubbles slightly.
  6. Strain the mixture through a fine sieve and charged into a medium bowl. Add the tartaric acid.
  7. Beat on medium-high speed until the meringue is shiny and shaped medium stiff peaks.
  8. Add butter 1 tablespoon at a time until all the butter is incorporated.


Published on: 04-12-2013, at

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