- Blend together the butter and 1/2 cup of sugar. Add in jam, cream, and vanilla extract.
- Gradually continue adding sugar to taste or until the mixture is soft enough to sandwich two macarons gently together.
The raspberry buttercream is one of my favorites as a macaron filling - a little tartness to take off that edge of berry sweetness.
One of the iconic tests of a baker's skill, the macaron, was something I had never had an inclination to try. Not only because of their storied fussiness, but quite simply, I hadn't liked to eat them. But! I was introduced to an episode or two of the Great British Baking Show in which featured a showstopper piece that used tiny, adorable maroon macarons ... and I was hooked. I absolutely had to try making them because they were just so cute and tidy-looking.
Well, as happy endings go, this won the slam dunk, as in the process of having to taste-test my own work, I started learning an appreciation for the taste and texture of the macaron as I tried to figure what the heck made them so special to other consumers. And now, I love both playing around with these little bakery sandwiches and consuming the results! Win-win!
Note: If you would like more details about the process (along with why you should or should not do certain things), this website was an excellent resource during my research. It helped me make proper macarons right out of the gate, no failures at all!
From How to Cook That
Part of the reason I started baking was because I like my goodies to be less obviously sweet - I want to taste the flavor, not just the sugar. So most of these recipes will have the sugar dialed down.