Raspberry Jam Macaron Filling
There's nothing quite like a raspberry jam macaron during the summer. You can easily switch up the flavor combos once you master the raspberry jam filling by layering with your favorite buttercream or ganache.
Servings: 48 - 96 macarons
Calories: 14kcal
Equipment
- saucepan
- spoon
- chilled plate
Ingredients
- 1 ½ cups raspberries
- ¾ cup granulated sugar
- ¼ cup water
- 1 tablespoon lemon juice
Instructions
- Heat raspberries, granulated sugar, water, and lemon juice over medium high heat in a medium sized saucepan until boiling.
- Reduce the heat to medium. Cook, stirring often, until the fruit has thickened. To test that the jam is thick enough, place a plate in the refrigerator until chilled. Place a small dollop of jam on the chilled plate. If the jam stiffens, it’s fully cooked. If liquid runs from the jam, it needs to continue cooking.
- Transfer jam to a small bowl, and refrigerate for 1 hour until fully cooled.
- Spoon about ½ teaspoon (4 - 5 grams) of jam inside a ring of buttercream or ganache filling.
- Mature the macarons with the filling in the refrigerator for 2 -3 hours. This will allow the macarons to slightly soften and develop a deeper flavor.
Notes
Filling Storage: Store the raspberry jam in an airtight container in the refrigerator for up to 1 - 2 weeks. You can also freeze it for up to 2 months. Just thaw the jam overnight in the refrigerator before using.
Macaron Storage: Macarons filled with only raspberry jam are best eaten the day they’re assembled. If you want them to last a bit longer, pipe the jam inside a border of buttercream or ganache filling. Stored in an airtight container in the refrigerator, they’ll keep for up to 3 days. I don’t recommend freezing jam filled macarons.
Don’t let the jam cook too long, or it can become overly thick after chilling. Use the cold plate test to check the consistency as it cooks.
Both fresh and frozen raspberries work well, so use whatever you have on hand.
To keep the jam smooth and prevent sugar crystals, brush down the sides of the saucepan with cold water if sugar begins sticking.
Skim off any foam that rises to the top while cooking for the best texture and appearance.
Nutrition
Serving: 1serving (jam only) | Calories: 14kcal | Carbohydrates: 4g | Protein: 0.05g | Fat: 0.04g | Saturated Fat: 0.001g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 0.1mg | Potassium: 6mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 0.03mg
