Description
These heart-shaped macarons are delicate French almond meringue cookies filled with a smooth vanilla buttercream, perfect for Valentine’s Day or any special occasion. Their charming shape and pastel colors make them as delightful to look at as they are to eat, offering a sweet, crisp shell with a chewy interior and a creamy filling.
Ingredients
Scale
Macaron Shells
- 1 cup powdered sugar
- 3/4 cup almond flour
- 2 large egg whites, room temperature
- 1/4 cup granulated sugar
- Gel food coloring (pink, red, or your choice)
- 1/2 tsp vanilla extract
Buttercream Filling
- 1/2 cup unsalted butter, softened
- 1 1/4 cups powdered sugar
- 1–2 tbsp heavy cream
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Prepare Dry Ingredients: Line two baking sheets with parchment paper or silicone mats and prepare a piping bag fitted with a round tip. In a food processor, combine powdered sugar and almond flour and pulse until fine. Sift the mixture into a bowl and set aside.
- Make Meringue: In a clean mixing bowl, beat the egg whites on medium speed until foamy. Gradually add granulated sugar while increasing speed to high. Beat until stiff, glossy peaks form. Add vanilla extract and gel food coloring, then beat briefly to combine.
- Fold Dry Ingredients: Gently fold the sifted dry mixture into the meringue in batches, folding carefully until the batter flows in ribbons and has a smooth, glossy consistency.
- Pipe of Shapes: Transfer the batter into the piping bag and pipe heart shapes onto the prepared sheets by piping two small diagonal dollops that meet at the point. Use a toothpick to refine the heart shape if needed. Firmly tap the trays on the counter to release any air bubbles.
- Rest the Batter: Let the piped batter rest at room temperature for 30 to 60 minutes until the tops are dry to the touch, which helps create the characteristic macaron “feet.”
- Bake Shells: Preheat the oven to 300°F (150°C). Bake the shells for 14 to 16 minutes. Remove from oven and allow them to cool completely before handling or removing from parchment.
- Prepare Buttercream: Beat the softened butter until fluffy. Add powdered sugar, vanilla extract, a pinch of salt, and heavy cream. Beat until smooth and pipeable.
- Assemble Macarons: Pipe buttercream filling onto half of the cooled shells. Sandwich with the remaining shells to form filled macarons.
Notes
- For best results, use a kitchen scale to precisely measure ingredients.
- Using a heart-shaped template under parchment paper helps guide consistent shapes.
- Allow macarons to mature in the refrigerator for a day to enhance flavor and texture.
- Make sure to let the macarons rest before baking to develop their signature feet and smooth shells.
