LEMON BASIL MACARON
2 cups Finely chopped basil
½ each lemon zested
1 cup water
1 cup vinegar
1 cup honey
2 cups granulated sugar
2 cups buttercream frosting
· Bring all ingredients, except the buttercream, to a boil for 3 minutes, ensuring all sugars are dissolved.
· Remove from heat and let infuse for 10 minutes.
· Strain the syrup and let cool to room temperature.
· Add ½ cup of the syrup to the buttercream and mix until smooth and airy.
· Pipe on one macaroon and sandwich together.