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Pineapple Dole Whip Macarons

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Ingredients
  

  • 1 cup American Buttercream makes about 12-15 macarons
  • 1 Tablespoon freeze-dried pineapple
  • 2 Tablespoons Junket Ice Cream Mixture
  • 1-2 Tbsp Pineapple Juice
  • Macaron Shells

Instructions
 

  • Pulse the freeze-dried pineapple chunks in a food processor and pulse several times, or until it becomes a fine powder. Measure out 1 Tablespoon of this powder.
  • Place 1 cup American Buttercream in a medium mixing bowl. Add the 1 Tablespoon freeze-dried pineapple powder, pineapple juice, and the Junket Ice Cream Mixture. Mix well. If buttercream is really stiff, add 2 teaspoons heavy whipping cream, 1 teaspoon at a time.
  • Place into piping bag. Pipe a ring onto macaron shell, and place a matching-sized shell on top, pressing down slightly to adhere it well, but not so hard that the filling oozes out the side.
  • Store in refrigerator to mature for 12-24 hours before serving. After the maturing process, you can store in the freezer for up to a month.
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