Heart-Shaped Macarons
Delightful heart-shaped macarons with a rich and creamy buttercream filling, perfect for expressing love on special occasions such as Valentine's Day.
Ingredients
For the Macaron Shells
- 1 cup powdered sugar Opt for finely sifted sugar for a smoother texture.
- 1/2 cup almond flour Use finely ground almond flour; oat flour can be a substitute if allergies are a concern.
- 2 large egg whites At room temperature; aging the egg whites for a day or two enhances their performance.
- 1/4 cup granulated sugar Regular granulated sugar works perfectly.
- 1/2 teaspoon vanilla extract Pure vanilla extract is preferred for its rich flavor.
- Red or pink food coloring (optional) Gel colors work best to achieve the desired shade without watering down the batter.
For the Buttercream Filling
- 1/2 cup unsalted butter Softened; use high-quality butter for the best flavor.
- 1 cup powdered sugar Sifted for smoothness.
- 1 teaspoon vanilla extract Choose pure vanilla for a rich depth of flavor.
- 2 tablespoons heavy cream or milk Full-fat options yield the creamiest results.
- Pinch of salt This balances the sweetness.
- Red food coloring (optional) Make the filling pop with a drop or two!
Instructions
For the Macaron Shells
- Sift the powdered sugar and almond flour into a bowl to ensure a lump-free mixture.
- In a clean mixing bowl, whisk the egg whites on low speed, working up to medium-high. When soft peaks form, gradually add the granulated sugar until stiff peaks form.
- Gently fold the sifted almond flour and powdered sugar mixture into the whipped egg whites using a spatula. Add food coloring if desired. Continue folding until the mixture flows off the spatula like thick lava.
- Transfer the macaron batter into a piping bag fitted with a round tip. On a parchment-lined baking sheet, pipe heart shapes.
- Let the piped macarons sit at room temperature for 30 minutes to an hour to form a dry skin.
- Preheat your oven to 300°F (150°C). Bake for 18-20 minutes until firm and easily lifts off the parchment paper.
For the Buttercream Filling
- In a medium bowl, beat the softened butter until smooth and creamy.
- Gradually add the powdered sugar, one tablespoon at a time, mixing in the vanilla extract and a pinch of salt.
- Add the heavy cream or milk one tablespoon at a time until you reach your desired consistency.
- Mix in red food coloring for a vibrant filling if desired.
Assemble the Macarons
- Once the macaron shells are completely cool, flip them over and pipe a small dollop of buttercream onto the flat side of one shell.
- Sandwich with another macaron shell, flat sides together and refrigerate for at least 24 hours to allow flavors to meld.
Notes
Store assembled macarons in an airtight container in the fridge for up to a week or freeze for up to 2 months. Experiment with different flavors and colors.