Raspberry Macaron Filling Recipe
How to make raspberry buttercream macaron filling
Yield: 40 macarons
Materials
- 1/2 cup butter room temperature
- 2 cups icing sugar
- 1 tsp vanilla extract
- 3 tbsp raspberry jam
- 1 tsp milk
Instructions
- Cream 1/2 cup butter until light and fluffy.
- Add 1 tsp vanilla extract and beat together.
- Add 3 tbsp raspberry jam to infuse the butter with raspberry flavoring.
- Slowly add 2 cups of icing sugar to the mixture and 1 tsp of milk. Adjust the icing as needed. If the raspberry macaron filling is too thin to pipe, add a small amount of icing sugar to thicken it. If the raspberry macaron filling is too thick, add a little more raspberry jam or a tiny bit more milk to thin out the icing.
- Place the icing in a piping bag and pipe the the Raspberry Buttercream Macaron Filling onto the macaron shells.