Pretty in Pink

This is my pink macaron with swiss vanilla buttercream. I think this is my favorite buttercream. Below is the recipe taken from Cupcakes by Shelly Kalunski:

• 3 large egg whites, at room temp
• 3/4 cup sugar
• a pinch of salt
• 1 cup butter,  cut into 16 pieces, at room temp
• 1 t of vanilla

In a large, clean heatproof bowl, combine the egg whites and sugar. Set the bowl over (but not touching simmering water in a saucepan and heat the mixture, whisking constantly, until the sugar has completely dissolved and the mixture is very warm to the touch (about 160 degrees F on an instant-read thermometer), about 2 minutes.  Remove the bowl from the saucepan. Using an electric mixer on high speed, beat the egg white mixture until it is fluffy, cooled to room temperature, and holds stiff peaks (the mixture should not look dry), about 6 minutes.

With the mixer on medium-low speed, add salt and the butter, a few pieces at a time, beating well after each addition. If the frosting appears to separate or is very liquid after all the butter is added, continue to beat on high speed until it is smooth and creamy, 3-5 minutes more. Add the vanilla and beat until combines scraping down the sides of the bowl as needed. Use right away.

Buttercream can be store in an airtight container in the refrigerator for up to 5 days. Before using the buttercream, bring it to room temperature and beat it on medium-low speed until smooth.