Heart-Shaped Macarons Recipe

Introduction

Heart-shaped macarons are a charming twist on a classic delicate treat, perfect for special occasions or a sweet surprise. Their smooth shells and creamy buttercream filling come together to create a delightful bite that’s both beautiful and delicious.

Ingredients

• 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)
• 1/2 cup unsalted butter, softened
• 1 cup powdered sugar (for filling)
• 1 teaspoon vanilla extract (for filling)
• 2 tablespoons heavy cream or milk
• Pinch of salt
• Red food coloring (optional, for filling)

Instructions

1. Step 1: Sift together the powdered sugar and almond flour into a bowl to remove any lumps. Set aside.
2. Step 2: In a clean bowl, whisk the egg whites starting on low speed, then increase to medium-high. When frothy, add granulated sugar gradually. Whisk until stiff peaks form.
3. Step 3: Add the sifted dry ingredients to the whipped egg whites. Add a few drops of food coloring if desired. Fold gently with a spatula until the batter flows like lava but holds its shape.
4. Step 4: Transfer the batter to a piping bag fitted with a round tip. Pipe small heart shapes on parchment-lined baking sheets, ensuring uniform size.
5. Step 5: Let the piped shells rest at room temperature for 30 minutes to 1 hour to form a skin.
6. Step 6: Preheat oven to 300°F (150°C). Bake the shells for 18 to 20 minutes until firm and easily lifted from the paper.
7. Step 7: While shells cool, beat softened butter until creamy. Gradually add powdered sugar, vanilla extract, and salt. Mix in heavy cream to achieve spreadable consistency. Add red food coloring if desired.
8. Step 8: Once cooled, pipe buttercream onto one shell and sandwich with another. Press gently to spread the filling evenly.
9. Step 9: Refrigerate assembled macarons for at least 24 hours to allow flavors to meld and shells to soften.

Tips & Variations

• Use almond flour labeled “super fine” for the smoothest shells.
• Gently fold the batter to avoid deflating the egg whites, achieving the perfect texture.
• Try different food coloring or add flavor extracts like raspberry or rose for unique variations.
• Allow macarons to mature overnight in the fridge for a chewier texture and enhanced flavor.

Storage

Store assembled macarons in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture. Unfilled shells can be kept in an airtight container at room temperature for up to 2 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use powdered egg whites instead of fresh?

Yes, powdered egg whites can be used. Follow package instructions to rehydrate. Make sure they are at room temperature for best results.

Why did my macarons crack or not develop feet?

This usually happens if the shells did not rest long enough to form a skin or if the oven temperature is too high. Make sure to let them sit until dry to the touch before baking and use an accurate oven thermometer.

Heart-Shaped Macarons Recipe

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4.9 from 103 reviews

Delight in these charming Heart-Shaped Macarons featuring smooth almond meringue shells and a luscious vanilla buttercream filling tinted in delicate shades of pink or red. Perfect for special occasions or romantic treats, these macarons balance crisp exteriors with chewy interiors for an irresistible bite.

• Author: Logan
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 40 minutes including resting and cooling
• Yield: Approximately 20–25 heart-shaped macarons (10–12 sandwiches) 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

1. Prepare the Dry Ingredients: Sift together the powdered sugar and almond flour into a bowl to remove lumps, ensuring a smooth texture for the macaron shells. Set aside.
2. Whisk the Egg Whites: In a clean mixing bowl, whisk the egg whites with a mixer starting on low speed and increasing to medium-high. When frothy, gradually add granulated sugar. Continue whisking until stiff peaks form, meaning the egg whites hold their shape firmly.
3. Fold the Mixture: Add the sifted dry ingredients to the whipped egg whites. Add food coloring if desired. Gently fold using a spatula until the batter flows like lava but holds its shape, being careful not to overmix.
4. Pipe the Macaron Shells: Transfer the batter to a piping bag with a round tip. Pipe uniform small heart shapes on a parchment-lined baking sheet by creating a V-shape and closing the bottom.
5. Let the Shells Rest: Allow the piped shells to rest at room temperature for 30 minutes to 1 hour to form a skin, essential for the signature macaron feet.
6. Bake the Macarons: Preheat the oven to 300°F (150°C). Bake the rested shells for 18 to 20 minutes until firm to the touch and easily lifted off the parchment.
7. 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 loosen to a spreadable consistency. Add food coloring if desired.
8. Assemble the Macarons: Once shells are cool, pipe buttercream onto the flat side of one shell and top with another, gently pressing to spread the filling evenly.
9. Let the Macarons Mature: Refrigerate assembled macarons for at least 24 hours to allow flavors to meld and create the perfect chewy, creamy texture.

Notes

• Ensure egg whites are at room temperature for better volume when whipped.
• Do not overmix the batter; it should flow off the spatula but retain shape.
• Resting the shells before baking is critical to get the classic macaron feet.
• Use parchment paper for easy removal of baked shells.
• Refrigerating the assembled macarons improves texture and flavor development.
• For best results, use superfine almond flour and sift ingredients thoroughly.
• Handle the folded batter gently to maintain airiness.

Keywords: heart-shaped macarons, french macarons, buttercream filling, almond meringue, valentine dessert, pink macarons, red macarons, homemade macarons