Hi Chefs So I've been testing this filling and I'm still not happy. I need something sturdier that won't spill from the macarons. This is a recipe I found online. I like it a lot but it tends to get soft really quickly. My other fillings that are based on ganaches or buttercream are very sturdy. Recipe: 200 sugar 200 cream 4 salt 140 butter Make a direct caramel,add cream. When it's cool add butter. What do you suggest? shall I put more butter? what can stabilze it ?or should I think of mixing caramel with buttercream? Thank you!!!!