Print

Heart-Shaped Macarons Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://amayaharis.com/heart-shaped-macarons-recipe/