So did your cream remain loose even after being refrigerated overnight? Since the butter is incorporated when the cream is still a bit warm, the cream needs to be properly cooled before it can be used. If it’s still too loose, maybe you could try to beat 1/4 cup more room temperature butter (as you would for a buttercream), or maybe even some melted white chocolate! Bring the cream back to room temperature, then whisk in some melted and cooled white chocolate, and refrigerate again. As it cools, the chocolate will firm up and your cream should, too! I hope these ideas will help!

Hello Babette, because the pear puree is mixed into the cream mixture, it does not brown. I’ve kept these macarons in the fridge for a few days, and in the freezer for a few weeks, and they’ve never browned.