Heart-Shaped Macarons Recipe

Introduction

These heart-shaped macarons are a delightful treat perfect for special occasions or just to show a little love. Crisp on the outside with a creamy buttercream filling, they combine elegance and sweetness in every bite.

Ingredients

• 1 cup powdered sugar
• 1/2 cup almond flour
• 2 large egg whites at room temperature
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla extract
• Red or pink food coloring (optional)
• 1/2 cup unsalted butter, softened
• 1 cup powdered sugar (for filling)
• 1 teaspoon vanilla extract (for filling)
• 2 tablespoons heavy cream or milk
• Pinch of salt

Instructions

1. Step 1: Sift the powdered sugar and almond flour together into a bowl to ensure the mixture is fine and lump-free. Set aside.
2. Step 2: In a clean mixing bowl, whisk the egg whites starting on low speed. Increase to medium-high until soft peaks form. Gradually add granulated sugar and continue whisking until stiff peaks form.
3. Step 3: Fold the sifted almond flour and powdered sugar mixture into the whipped egg whites gently. Add food coloring if using, and fold until the batter flows off the spatula like thick lava.
4. Step 4: Transfer the batter to a piping bag with a round tip. Pipe heart shapes onto a parchment-lined baking sheet by drawing a “V” shape and completing the heart, keeping them uniform in size.
5. Step 5: Let the piped macarons sit at room temperature for 30 minutes to 1 hour to form a dry skin. This step is key for developing the macaron’s signature foot.
6. Step 6: Preheat the oven to 300°F (150°C). Bake the macarons for 18 to 20 minutes until firm to the touch and easily lift off the parchment paper. Let cool completely.
7. Step 7: For the buttercream, beat softened butter until smooth. Gradually add powdered sugar, then stir in vanilla extract and salt.
8. Step 8: Add heavy cream or milk gradually to achieve a spreadable texture. Add red food coloring if desired to tint the filling.
9. Step 9: Pipe buttercream onto the flat side of one macaron shell and sandwich with another. Refrigerate assembled macarons for at least 24 hours to develop flavors and soften the shells.

Tips & Variations

• Ensure egg whites are at room temperature for better volume when whipped.
• Use a food processor to blend almond flour and powdered sugar for extra fineness if needed.
• Try different food coloring shades to create varied macaron themes.
• Substitute the buttercream filling with fruit jams or chocolate ganache for different flavors.

Storage

Store assembled macarons in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature before serving for the best texture. Unfilled shells can be stored in an airtight container at room temperature for up to 3 days. Macarons can also be frozen for up to 1 month; thaw in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why do my macarons crack or develop peaks?

Cracking can occur if the batter is too dry or if the macarons didn’t rest long enough to form a skin. Make sure to fold the batter gently to the right consistency and allow adequate drying time before baking.

Can I use almond meal instead of almond flour?

Almond flour is finely ground and blanched, which helps create smooth shells. Almond meal is coarser and includes skin, which may affect texture and appearance. For best results, use almond flour.

Heart-Shaped Macarons Recipe

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4.4 from 481 reviews

Delight in these charming Heart-Shaped Macarons featuring crisp, airy almond meringue shells paired with a smooth, creamy vanilla buttercream filling. Perfect for special occasions or as a romantic treat, these colorful macarons combine delicate flavors with a visually appealing heart shape.

• Author: Amaya
• Prep Time: 45 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 5 minutes plus 24 hours chilling
• Yield: About 20 macarons (10 sandwiches) 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Macaron Shells:

• 1 cup powdered sugar
• 1/2 cup almond flour
• 2 large egg whites at room temperature
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla extract
• Red or pink food coloring (optional)

For the Buttercream Filling:

• 1/2 cup unsalted butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons heavy cream or milk
• Pinch of salt
• Red food coloring (optional)

Instructions

1. Prepare Dry Ingredients: Sift the powdered sugar and almond flour together into a bowl to ensure the mixture is fine and lump-free. Set it aside for use in the batter.
2. Whisk Egg Whites: In a clean mixing bowl, whisk the room temperature egg whites using a hand or stand mixer starting on low speed. Increase to medium-high until soft peaks form. Gradually add granulated sugar and continue whisking until stiff, glossy peaks form.
3. Fold Ingredients: Gently fold the sifted almond flour and powdered sugar mixture into the whipped egg whites using a spatula. Add a few drops of red or pink food coloring if desired and fold until the batter flows off the spatula in thick lava-like ribbons.
4. Pipe Heart Shapes: Transfer batter to a piping bag fitted with a round tip. Pipe heart shapes onto a baking sheet lined with parchment paper by drawing a “V” and completing the heart, aiming for uniform size for even baking.
5. Rest Macarons: Allow the piped shells to sit at room temperature for 30 minutes to 1 hour until a dry skin forms on the surface. This step helps develop the signature macaron foot.
6. Bake: Preheat the oven to 300°F (150°C). Bake the rested macarons for 18-20 minutes until they are firm to the touch and lift easily from the parchment paper.
7. Make Buttercream Filling: Beat the softened butter in a medium bowl until creamy. Gradually add powdered sugar one tablespoon at a time until smooth. Mix in vanilla extract and a pinch of salt. Add heavy cream or milk slowly to reach a spreadable consistency. Add red food coloring if desired.
8. Assemble Macarons: Once the shells are completely cooled, flip and pipe a small amount of buttercream onto the flat side of one shell. Sandwich it with another shell gently.
9. Chill and Serve: Refrigerate the assembled macarons for at least 24 hours to allow the filling to soften the shells and enhance the flavors before serving.

Notes

• Allowing the macarons to rest and develop a dry skin is essential for the signature foot and texture.
• Use room temperature egg whites to achieve better volume when whipped.
• For best results, use a fine almond flour and sift it with powdered sugar to prevent lumpy batter.
• Be gentle when folding the batter to avoid deflating the meringue.
• The macarons improve in texture and flavor after resting in the fridge for 24 hours.
• Food coloring is optional but helps create vibrant heart shapes and colored buttercream.
• Make sure to pipe uniform shapes for even baking and consistent texture.

Keywords: macarons, heart-shaped macarons, French dessert, almond meringue, buttercream filling, romantic dessert, Valentine treats