- 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.
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.