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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!