Raspberry Sherbet Macarons

In my mind macarons have always been one of those things that are super difficult to make and you have to be professional and delicate and French to make them properly. Saying that, they have been on top of my list of things to learn/attempt for ages now but I’ve been putting it off for fear of total failure. After making these I can say that they are really simple and fun to make. There’s more than one way of making macarons but I decided to look around for the simplest recipe, anticipating that lots of steps, ingredients and time would be involved in the process. I chose

Macaron Filling

(for approx 20 whole macarons)

250g icing sugar

80g unsalted butter (room temperature)

2 tbsp seedless raspberry jam

splash of milk

a handful of fresh raspberries

2 tsp of raspberry sherbet

Beat together the icing sugar, butter and milk. Then add the jam and sherbet and mix until smooth. Add in the fresh raspberries and mix until the berries are broken up in to large pieces.

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