3 egg whites (120 g)
½ cup granulated sugar
A pinch of cream of tartar
A pinch of salt
2 sticks (1 cup) butter at room temperature
1 tablespoon vanilla
¼ cup coconut cream
7 ounces of (70% cocoa) chocolate melted
Bring a pan of water to a simmer. Choose a bowl that fits over the pan without touching the water. Combine the egg whites, the granulated sugar, cream of tartar, and salt in the bowl and heat, while whisking over the simmering water, until the mixture thickens and reaches 150° F.
Once the egg whites and sugar reach 150° F pour into the bowl of an electric mixer fitted with a whisk attachment and beat until shiny and the bottom of the bowl is cool to the touch.
Pinch off pieces of butter about 1 tablespoon at a time and toss into the meringue. Beat until the pieces disappear then toss in a few more repeating until all the butter is incorporated.
Once all the butter is incorporated add the vanilla, coconut cream, and melted chocolate. Whisk until smooth and creamy.
Chocolate coconut buttercream may be used to frost 12 regular sized cupcakes or to fill one batch of macarons.