Heart-Shaped Macarons
These charming Heart-Shaped Macarons are a delightful way to express love and creativity, bringing joy to any occasion.
Ingredients
For the Macaron Shells
- 1 cup powdered sugar Sifted
- 1/2 cup almond flour Sifted
- 2 large egg whites At room temperature
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- a few drops red or pink food coloring If desired
For the Buttercream Filling
- 1/2 cup unsalted butter Softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream or milk Adjust until spreadable
- a pinch salt
- a few drops red food coloring If desired
Instructions
Preparation of Macaron Shells
- Sift the powdered sugar and almond flour into a bowl.
- In a clean mixing bowl, whisk the egg whites until soft peaks form.
- Gradually add the granulated sugar and whisk until stiff peaks form.
- Gently fold in the sifted mixture of almond flour and powdered sugar.
- Add food coloring, if desired, and continue to fold until the batter flows off the spatula.
- Transfer the batter to a piping bag fitted with a round tip.
- Pipe the macaron batter onto a parchment-lined baking sheet in heart shapes.
- Let the piped macarons sit at room temperature for 30 minutes to 1 hour.
- Preheat the oven to 300°F (150°C).
- Bake the macarons for 18-20 minutes.
Preparation of Buttercream Filling
- Beat the softened butter until smooth and creamy.
- Gradually add the powdered sugar, mixing until fluffy.
- Stir in the vanilla extract and a pinch of salt.
- Add heavy cream or milk until the mixture reaches a spreadable consistency.
- Add food coloring, if desired.
Assembly
- Ensure the macaron shells are completely cooled.
- Pipe a small amount of buttercream onto the flat side of one shell and sandwich it with another shell.
- Refrigerate the assembled macarons for at least 24 hours before serving.
Notes
Ensure bowls are clean and free of grease for best results. Let the piped macarons rest until a dry skin forms before baking.