Raspberry Lime
Servings: 50 whole macarons
Ingredients
- 8 ounces cream cheese
- 1 stick (4 oz) butter (unsalted) room temperature
- 1 cup powdered sugar
- 3 tablespoons fresh lime juice
- 1 teaspoon lime extract
- 1/2 teaspoon pure vanilla extract
- raspberry jam Store bought is fine. I like to use a fruit sweetened jam or spread because it won't be too sweet.
Optional
- 1 cup white chocolate
- 1 tablespoon vegetable oil
Instructions
Macaron Shells
- You can use any plain macaron shells for this recipe. Go here for my favorite shell recipe: https://michellesmacarons.com/french-macaron-recipe/
- Bake the shells and let them cool completely
Make the Filling
- Whip the butter and the cream cheese together until combined and fluffy
- Add the powdered sugar, lime juice, lime extract, and vanilla. Beat until light and fluffy
- Put into a piping bag and pipe around the edge of the cooled macaron shells
- Add a dollop of raspberry jam in the middle and top with another macaron shell
- If you're using the white chocolate, melt it and add the vegetable oil, then drizzle on top of the macaron shells and let cool until the white chocolate has set.
- Put them in an airtight container and refrigerate 24 hours to mature the macarons. Then let them get to room temperature and enjoy!