Raspberry Jam For Macarons
For approximately 30 macarons
Ingredients
300g fresh raspberries
1 tbsp of sugar
1 tbsp of fresh lemon squeezed
1 tbsp of Agar
Steps
Blend the raspberries with the lemon juice and the sugar until you get a smooth puree
Sift it to remove the pips of the raspberries
Place the raspberry puree and add the tbsp of Agar in a saucepan and bring to a boil, stirring with a wooden spoon
Then simmer between 5 and 10 minutes
Cool it down before putting it in the fridge for at least 3 hours. You should get a nice jam consistency.
Tips
You can mix and match the raspberry jam with another filling, e.g. vanilla ganache
You can add more or less agar depending on your preferred consistency
If you don't have time to make the raspberry jam from scratch, you can get a fruit puree. Make sure it does not contain more than 10% added sugar and nothing else than raspberries
Come to Mauderne's cooking classes to learn the tips and secrets about a tasteful raspberry filling