Heart-Shaped Macarons Recipe
Delight in these charming heart-shaped macarons featuring delicate almond-flavored shells paired with a luscious vanilla buttercream filling. Perfect for special occasions or gifting, this recipe guides you through each step to achieve that beautiful, smooth, and chewy texture macarons are celebrated for, with a romantic twist.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 50 minutes (including resting and cooling times, excluding 24-hour maturation)
- Yield: About 20-24 macarons (10-12 sandwiches) 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
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, a few drops)
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, a few drops)
Instructions
- Prepare the Dry Ingredients: Sift the powdered sugar and almond flour together into a bowl to remove lumps and ensure a smooth macaron texture. Set aside.
- Whisk the Egg Whites: In a clean mixing bowl, whisk the egg whites with a hand or stand mixer starting at low speed. Gradually increase to medium-high and add granulated sugar incrementally until stiff peaks form, meaning the peaks hold their shape firmly.
- Fold the Mixture: Add the sifted dry ingredients to the whipped egg whites. Include the food coloring if using. Gently fold using a spatula until the batter flows like lava but still holds its shape; avoid overmixing to maintain texture.
- Pipe the Macaron Shells: Transfer batter to a piping bag with a round tip. Pipe small uniform heart shapes onto a parchment-lined baking sheet by forming a V-shape and closing the bottom.
- Let the Shells Rest: Allow the piped shells to rest at room temperature for 30 minutes to 1 hour until they form a skin. This is essential for achieving the characteristic macaron foot.
- Bake the Macarons: Preheat oven to 300°F (150°C). Bake the shells for 18 to 20 minutes until firm to the touch and easily lift off parchment paper.
- Prepare the Buttercream Filling: Beat softened butter until creamy. Gradually add powdered sugar, vanilla extract, and salt, mixing well. Add heavy cream or milk to reach a smooth consistency. Add red food coloring if desired.
- Assemble the Macarons: After shells have completely cooled, pipe buttercream onto the flat side of one shell and sandwich with another. Press gently to spread filling evenly.
- Let the Macarons Mature: Refrigerate assembled macarons for at least 24 hours to allow flavors to meld and shells to soften, achieving the perfect chewy and creamy texture.
Notes
- Use room temperature egg whites for best volume when whisking.
- Be gentle when folding the batter to avoid deflating air bubbles.
- Resting the shells before baking is crucial for the signature macaron foot and smooth tops.
- Pipe uniformly sized hearts to ensure even baking.
- Letting macarons mature enhances flavor and texture.
- Store finished macarons in an airtight container in the refrigerator for up to 3 days.
Keywords: heart-shaped macarons, French macarons, almond macarons, buttercream filling, Valentine's Day dessert, pink macarons
Find it online: https://victoriablair.com/heart-shaped-macarons-recipe/
