Sprinkle Macarons

Last weekend I went to a Eurovision Party. It was awesome. I was pretty happy to see everyone was as overly committed to their chosen country as I was, in full on fancy dress and food to match. I opted for France and although my country was appalling on the performance front, there was enough brie baguettes, red wine and eclairs to keep everyone happy. I also took along these macarons that were all dressed up to party too. Fact: Sprinkles make everything look more fun. I made these using my fave macaron recipe coloured bright pink. I sprinkled them before the shells had dried and formed a skin so that they would stick. I made a fresh raspberry frosting for the filling (recipe and silly photos below). Oh la la they were good!

Raspberry Macaron Filling

 To fill approx. 50 macarons (probably more)

 200g butter

 350g icing sugar

 2 tablespoons raspberry jam

 two handfuls (about 200g)

Beat the butter and icing sugar until pale. Add in the raspberry jam and then the raspberries and keep mixing until fluffy. Pipe the buttercream on to one macaron shell. Sandwich with another macaron shell and put in the fridge to chill for a few hours or overnight.