Description
These Valentine’s Heart Macarons are the perfect sweet treat for your special someone. With their delicate, crisp shells and smooth, creamy filling, they’re a beautiful and delicious way to celebrate love.
Ingredients
Scale
For the Macaron Shells:
- 1 1/2 cups powdered sugar
- 1 cup almond flour (finely ground)
- 3 large egg whites, at room temperature
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
- Red or pink food coloring (optional)
For the Filling:
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp heavy cream
- 1–2 tbsp raspberry or strawberry jam (optional for flavor)
Instructions
- Prep the Baking Sheets: Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper. For heart-shaped macarons, you can trace heart shapes on the parchment as guides.
- Prepare the Dry Ingredients: In a food processor, pulse the almond flour and powdered sugar together until finely ground. Sift the mixture into a large bowl to remove any large pieces.
- Whip the Egg Whites: In a clean bowl, beat the egg whites on medium speed until they form soft peaks. Gradually add the granulated sugar and continue beating until stiff peaks form. Add the vanilla extract and food coloring, if using, and mix until just incorporated.
- Macaronage: Add the sifted almond flour and powdered sugar mixture to the whipped egg whites in two batches. Gently fold the dry ingredients into the egg whites using a spatula. Be careful not to overmix, but fold until the batter flows like lava and forms a ribbon when lifted from the bowl.
- Pipe the Macarons: Transfer the batter into a piping bag fitted with a round tip. Pipe the batter onto the prepared baking sheets, following the heart-shaped guides, or simply pipe circles if you prefer. Tap the baking sheets gently on the counter to release any air bubbles.
- Rest the Macarons: Let the piped macarons sit at room temperature for about 30-60 minutes, until a skin forms on top and they no longer stick to your finger when touched.
- Bake the Macarons: Bake in the preheated oven for 15-18 minutes, or until the macarons have risen and have a smooth, firm shell. If you are baking multiple trays, swap their positions halfway through baking to ensure even cooking.
- Cool the Macarons: Let the macarons cool completely on the baking sheets before attempting to remove them.
- Make the Filling: While the shells are cooling, beat the softened butter in a bowl until smooth and creamy. Gradually add powdered sugar and beat until fluffy. Add vanilla extract and heavy cream, then continue beating until the frosting is light and smooth. If you like a fruity flavor, mix in raspberry or strawberry jam.
- Assemble the Macarons: Once the macaron shells are completely cooled, pair them up by size. Pipe a small amount of filling onto the flat side of one shell, then gently press the other shell onto the filling to form a sandwich.
Notes
- Macarons are delicate, so be sure to follow the instructions carefully. Ensure your egg whites are whipped to stiff peaks, and that the macaron batter is folded just right.
- Let the assembled macarons sit for a few hours (or overnight in the fridge) to let the flavors develop and the filling set.
- If you don’t have heart-shaped templates, you can simply pipe circles and they will still look adorable and delicious!
- Prep Time: 30 minutes
- Cook Time: 15-18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron (out of 20)
- Calories: 100
- Sugar: 12g
- Sodium: 10mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg