This is also my first attempt at making French buttercream, and I am obsessed with this buttercream. It's rich, creamy, smooth but not overly sweet. This makes it a wonderful pairing for macarons (which are sweet in nature due to the inclusion of both powdered sugar and caster sugar). Personally, I find macarons that are filled with American Buttercream or even Swiss Meringue Buttercream to be much too sweet. I like to eat a lot of macarons in one go, but if they're filled with American Buttercream, I can't stomach more than one or two. As a result most of my recipes include details to fill macarons with Ermine frosting, Citrus Curd or Ganache. That said this French Buttercream is easily far better than any filling I've made so far. They genuinely taste authentically like the real deal and remind me of the macarons I used to buy at the local markets in Grenoble, France. Expect to find more macarons on my blog filled with French Buttercream, because I am officially addicted.