Black Raspberry Macaron Filling
 
Ingredients
  • 1 stick unsalted butter (room temperature)
  • 1½ cups powdered sugar
  • ¼ cup and 2 tablespoons black raspberry jam
Instructions
  1. Using the paddle attachment in a stand mixer, add the butter and jam and whip together on high speed until smooth.
  2. Add the powdered sugar and turn the mixer on low, scraping down the sides occasionally. Once the ingredients are combined, turn it up to high and beat until fluffy.
  3. Put the filling into a piping bag and pipe onto macaron shells. Any classic macaron shell works.
  4. Sandwich a macaron shell on top and refrigerate.
Notes
They are good in the fridge for about a week, but can be frozen for a few months. For best results, bring to room temperature before eating.
Recipe by Michelle's Macarons at https://michellesmacarons.com/?p=243