Description
These adorable Heart-Shaped Macarons are the perfect treat for special occasions like Valentine’s Day or anniversaries. Delicate, crunchy on the outside with a soft, creamy buttercream filling on the inside, these macarons are as beautiful as they are delicious. A true showstopper!
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
- Make the Macaron Shells:
- Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper or silicone mats.
- In a food processor, combine powdered sugar and almond flour. Pulse to combine and then sift the mixture to remove any lumps.
- In a clean, dry bowl, whisk the egg whites on medium speed until they form soft peaks. Gradually add granulated sugar and continue whisking until stiff peaks form.
- Gently fold the almond flour mixture into the whipped egg whites, taking care not to deflate the batter. If using food coloring, add a few drops at this stage and fold until the color is evenly distributed.
- Transfer the batter into a piping bag fitted with a round tip. Pipe heart shapes onto the prepared baking sheets, leaving about 1 inch between each one.
- Tap the baking sheets gently on the counter to release air bubbles. Let the macarons sit at room temperature for 30-60 minutes, or until the tops are dry to the touch and form a skin.
- Bake the macarons for 12-15 minutes, or until they have a smooth top and easily peel off the parchment paper. Allow them to cool completely before removing them from the sheets.
- Make the Buttercream Filling:
- Beat the softened butter in a bowl until light and fluffy. Gradually add powdered sugar and continue beating until smooth.
- Add vanilla extract, heavy cream or milk, and a pinch of salt. Beat until well combined. Add red food coloring if desired and mix until the color is evenly distributed.
- Assemble the Macarons:
- Once the macaron shells are completely cooled, pair them up by size.
- Pipe a small amount of buttercream onto the flat side of one shell and top with another shell, pressing gently to form a sandwich.
- Serve:
- Allow the assembled macarons to rest for at least 24 hours in the fridge to let the flavors meld. Bring them to room temperature before serving.
Notes
- Macarons can be tricky, so make sure to follow each step carefully for the best results.
- If you don’t have a piping bag, you can use a plastic zip-top bag with the corner snipped off.
- For a smooth, glossy finish on the shells, make sure your egg whites are beaten to stiff peaks and the macarons rest before baking.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French