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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.

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

  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

Find it online: https://dailysimplerecipe.com/heart-shaped-macarons-recipe/