Macaron filled with Raspberry German Buttercream
Fruity, sweet, and perfectly colorful are things that you will get with this macaron filled with raspberry German buttercream. I had excess homemade raspberry pastry cream, and by adding butter I created this custard-based buttercream for my macarons.
You will use whole milk, raspberry puree, egg yolks, and more to create the pastry cream. Then add in butter and salt to create this sinfully delightful raspberry buttercream.
These Raspberry German Buttercream Macarons Are..
- Made from Scratch
- Filled with a custard-based German buttercream frosting
- Full of raspberry Flavor
- Great for many events like baby showers, birthdays, parties, and more
Try my rose French buttercream macarons as well.
Table of Contents
- Egg whites
- Granulated Sugar
- Powdered Egg Whites
- Powdered Sugar
- Almond Flour
- Whole Milk
- Raspberry Puree
- Egg Yolks
How to Make
- Start by preheating the oven to 300 degrees F.
- Wipe the silicone baking mat with vinegar, and then print templates if you need.
- Weigh all the ingredients.
- Start by combining the egg white powder in a bowl with the granulated sugar. This will prevent the egg white powder from clumping. You can always do this recipe without the egg white powder, you could use 1/8th of a teaspoon of cream of tartar instead.
- Next, sift almond flour and powdered sugar together two times.
Prepare the French Meringue
- With a stand mixer use a whisk and whip the egg whites on medium until foamy.
- Add in the granulated sugar/egg white powder mixture slowly. Mix on medium-slow until glossy stiff peaks form.
- Add half of the meringue into the flour and powdered sugar mixture.
- Next add in the food coloring.
- Fold with a spatula to mix until incorporated.
- Then add in the rest of the meringue.
- Fold the batter until it becomes glossy and falls off the spatula like a ribbon. Many people will describe that you should stop macaronaging when the batter looks like lava or honey consistency, but for me it is more of an uninterrupted flow of batter from the spatula back to the bowl.
Piping and Baking
- I used a round tip Wilton 12, and a pastry bag.
- Pipe circles onto the tray, then allow the macarons to rest until a skin develops on the batter.
- Bake as directed.
- Let the macarons cool before removing from the baking surface.
Raspberry German Buttercream
- Start by making the pastry cream. Add the milk, raspberry puree and half the sugar in a saucepan. Bring the mixture to a boil.
- Place the egg yolks and the rest of the sugar and cornstarch in a bowl and mix until it reaches the ribbon consistency. I mix this up while the pastry cream is started on the stove.
- Next temper the two mixtures by slowly stirring in the heated milk to the egg base. Make sure to whisk vigorously.
- Bring the mixture to a boil, whisking constantly. You will boil for around two minutes. Make sure to whisk constantly or it can scramble eggs and burn.
- Strain the mixture and allow it to cool.
- For making the buttercream take the pastry cream and mix until smooth with a paddle attachment.
- Next add in the butter and mix until smooth and add in salt to enhance the flavors.
- I used a small tip (4B, or 1M) and then placed the filling in the piping bag.
- Take one macaron shell and fill with buttercream, and top with the other shell.
Best Way To Store Macarons
Macarons that have been filled with the German raspberry buttercream needs to be stored in a sealed container. The macarons are best when eaten within 48 hours of being filled. Now you can also freeze any macarons you don’t eat right away for 8 weeks.
Thaw the frozen macarons in the fridge overnight or on the counter for 1 hour for a quick thaw.
Buttercream frostings are not all created alike. Here are the different types of buttercream frosting. American, Russian, German, French, Italian, and Swiss. Their difference is the way they are prepared, some of them can be sweeter than others and have different applications.
German buttercream is a custard-based buttercream that is less sweet in terms of flavor.
The possibilities are endless when it comes to this rich and decadent buttercream. Use for filling pastries, cream puffs, macarons, middle layer of frosting for a layered cake, and so much more. You could even spread the frosting on a graham cracker as a quick snack.
Unsalted quality butter is what will work best for making buttercream. As you see I add a pinch of salt to my frosting, but it is minimal. Just enough to enhance the flavor without altering the flavor of the buttercream drastically.
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Macaron filled with raspberry German buttercream
- 100 g egg whites
- 90 g granulated sugar
- 4 g powdered egg whites
- 130 g powdered sugar
- 130 g almond flour
For the pastry cream:
- 8 ounces whole milk
- 8 ounces raspberry puree
- 4 ounces sugar divided into 2
- 1.5 ounces cornstarch
- 5 egg yolks
For the buttercream:
- 16 ounces unsalted butter soft
- ½ teaspoon salt
- Pre-heat oven to 300F
- Wipe with vinegar the silicon mats, bowls and baking trays. Print templates if using.
- Weight all the ingredients in separate bowls
- The egg whites can be directly taken from the fridge and do not require aging.
Prepare dry ingredients:
- Add egg white powder to the bowl containing the granulated sugar and mix well.
- If the almond flour is not super fine, I recommend doing 2-3 pulses in a food processor. Only do this for short amounts of time.
- Sift the almond flour and powdered sugar. Do this two times.
- Note: keep all the containers covered with lids.
Prepare the French Meringue:
- In the bowl of a stand mixer fitted with a whisk, whip egg whites on medium speed until foamy/frothy.
- Gradually add the granulated sugar/ powdered egg white mixture, continue whipping on medium speed until glossy stiff peaks
- Add half of the meringue to the almond flour / powdered sugar mixture.
- Add gel food coloring
- Fold gently with a spatula until the dry ingredients are incorporated
- Add the remaining meringue
- Fold gently until the batter becomes glossy and falls off the spatula like ribbons.
Make the pastry cream:
- – Add the milk, raspberry puree and half the sugar to a saucepan. Bring to light boil
- While the mixture is heating, place the egg yolks, the other half of sugar and cornstarch in a bowl, whisk until well combined and when it reaches a ribbon consistency.
- Temper the two mixtures: slowly add the heated milk-raspberry mixture to the eggs while whisking vigorously.
- Pour the mixture back into the saucepan.
- Bring to boil over medium heat, while constantly whisking. Do not exceed 180F. Boil approximately 2min. It is important to whisk well to avoid having scrambled eggs.
- Strain, cover with plastic and cool completely.
Make the buttercream:
- In the bowl of a stand mixer fitted with a paddle attachment, beat the pastry cream until smooth.
- Gradually add butter and beat until smooth and incorporated.
- Add salt
- Fit a round tip (e.g., Wilton 12) in a pastry bag, place the bag inside a tall measuring cup or a deli container, wrap the bag in the edges of the cup to keep it open
- Pour the macaron batter into the pastry, remove from the cup
- Pipe circles onto the tray with silicon mat or pre-printed template under a piece of parchment
Resting and baking:
- Let the piped macarons rest on the kitchen counter until a skin is developed, you will be able to gently touch them without batter sticking to the fingers.
- Once the skin is formed, place inside the oven, bake at 275-300F (this will depend on your location and other factors like humidity) for 15-18min.
- Use an oven thermometer to make sure the oven is not too hot.
- Let the macarons cool before removing from the baking surface
- Fit a small tip, I recommend tips like 4B, 1M for nice piping designs, inside a pastry bag. Place inside a tall measuring cup or deli container.
- Pour the ganache inside the bag
- Take 1 macaron shell, pipe the ganache in the center
- Take another macaron shell and sandwich the filling. The best ratio of macaron to filling is 2:1