It was probably the fifth or the sixth time I made macarons. I still find them super challenging to make. Over the summer one of my goals is to practice making macarons; wish me luck!
recipe this time but followed the same directions as I did last time I made about 30 macarons; 15 with raspberry butter cream filling, 15 with mandarin butter cream filling.
¼ C (½ stick) butter, softened
2-3 Tbsp raspberry jam
1 ½ C powdered sugar, sifted
1 drop of red food coloring (optional)
tiny pinch of salt
1. Whip soften butter and jam together until fluffy
2. Add in powdered sugar, ½ C at a time, beat until well mixed
3. Add in food coloring, if using, and salt, mix again until blended
4. Chill in the fridge for about 10 minutes, pipe or spread on cooled macaron shells
For the mandarin buttercream filling, substitute raspberry jam with mandarin jam, and add 1 drop yellow food coloring if desired.