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125g fresh raspberries
2 tablespoons caster sugar
1 tablespoon lemon juice
225g unsalted butter
375 icing sugar
With the raspberries from our own garden we can make a delicious buttercream, with fresh (frozen) fruit. Raspberry buttercream goes perfectly with pink meringue cookies, so we fill them with that. First we make raspberry sauce and then color the buttercream with it. Done in no time! Making the meringue kisses takes a lot longer, so first start with those.
How to make raspberry buttercream
Start by making the raspberry sauce
Put the raspberries, sugar and lemon juice in a saucepan.
Place the pan on low heat and let the raspberries soften.
Break up the raspberries and crush them using a spatula.
Bring the mixture to the boil and let thicken for a few minutes.
Pour the raspberry sauce into a cold bowl.
Pour it through a sieve into a second bowl.
Rub the sauce through the sieve and discard the pips.
Allow the raspberry sauce to cool to room temperature.
Put the saus a moment in the refrigerator to set.
How to make the raspberry buttercream
Mix the butter cubes until it is a pale and fluffy cream.
Gradually add the icing sugar to the butter.
Beat the butter mixture until smooth and creamy in app. 10 minutes.
Then beat the raspberry sauce into the butter mixture.
Until the butter cream is well blended and a pretty pink.
This morning we baked the meringue already, now the complete, 2 part PDF recipe is available online!