These adorable heart-shaped macarons are perfect for showing some love! With their crispy shells and creamy fillings, they’re as tasty as they are cute.
Making these little treats is always a fun challenge! I love decorating them with pastel colors—perfect for gifts or just to brighten my day. Who can resist a sweet heart? 💕
Key Ingredients & Substitutions
Almond Flour: Almond flour is essential for creating a delicate macaron texture. If you’re nut-free, try using sunflower seed flour instead. Just note that it might turn green due to a reaction with baking soda, but it still works well!
Egg Whites: Aged egg whites whip up better, creating more volume. You can also use carton egg whites, which can save time, but ensure they’re at room temperature for the best results.
Powdered Sugar: This sugar gives sweetness and helps create that smooth shell. If you need a sugar substitute, powdered erythritol or coconut sugar (blended to a fine powder) can work as alternatives.
Gel Food Coloring: Gel colors give a vibrant hue without altering the batter’s consistency. If you prefer natural colors, beet powder can give a lovely pink shade, though results may vary.
Unsalted Butter: For the buttercream, I always choose unsalted butter for better control over the sweetness. You can substitute with vegan butter or coconut oil for a dairy-free option.
What’s the Secret to Perfect Meringue?
Making meringue is a crucial step for macarons, and it can be a bit tricky! Here’s how to ensure success:
- Start with clean, dry equipment. Any grease can prevent the egg whites from whipping properly.
- Whip the egg whites on medium speed until foamy before adding sugar. This helps dissolve the sugar evenly.
- Add the granulated sugar gradually, allowing it to dissolve fully. Whip until stiff peaks form – the meringue should hold its shape and be glossy.
Remember, don’t rush the process. The more time you take, the lighter and fluffier your meringue will be!
How Do You Achieve the Perfect Macaronage Technique?
Macaronage is all about folding the batter correctly to achieve the right consistency. Here’s how to do it right:
- Gently fold the meringue into the almond flour mixture using a spatula. Use a figure-eight motion and turn the bowl as you go.
- Stop folding once the batter flows in thick ribbons. It should be smooth, not streaky, but also not overly runny.
- If unsure, do the “test drop” – drop a small amount of batter on the surface. It should flatten slightly but retain its shape.
Practice makes perfect, so don’t worry if it takes a few tries to get the hang of it!
How to Make Heart Shape Macarons
Ingredients You’ll Need:
For The Macaron Shells:
- 110g almond flour (finely ground almonds)
- 200g powdered sugar
- 100g egg whites (about 3 large egg whites), aged at room temperature
- 30g granulated sugar
- Pink and red gel food coloring
- Pinch of cream of tartar (optional, for stabilizing egg whites)
For The Filling (Vanilla Buttercream):
- 115g unsalted butter, softened
- 200g powdered sugar, sifted
- 1-2 tsp vanilla extract
- 1-2 tbsp heavy cream or milk
For Decoration:
- Colored sprinkles (pink, white, red)
- White chocolate (for drizzling)
How Much Time Will You Need?
This delightful recipe takes around 30 minutes of active preparation time and about 15-18 minutes of baking time. After baking, you’ll want to let the macarons cool, and for the best flavor, refrigerate them for 24 hours before serving. Allow some time to let your beautiful macarons fully come together!
Step-by-Step Instructions:
1. Prepare Ingredients:
Start by sifting the almond flour and powdered sugar together in a bowl. Do this twice to ensure there are no lumps—this is crucial for smooth macaron shells!
2. Make Meringue:
In a clean, dry bowl, whisk the egg whites on medium speed until they turn foamy. If you’re using cream of tartar, add it now! Gradually add the granulated sugar while continuing to whip the mixture until it forms stiff, glossy peaks. Once done, divide the meringue evenly into two bowls.
3. Add Color:
In one bowl, mix in pink gel food coloring, and in the other, add red gel food coloring. Gently fold each colored meringue separately into half of your sifted almond flour and powdered sugar mixture. Use a spatula and fold carefully to create a smooth batter that flows in thick ribbons—this is known as the macaronage technique!
4. Pipe Macarons:
Transfer your batters into piping bags fitted with round tips. On a parchment paper or silicone baking mat, pipe out heart shapes using the pink batter for some hearts and the red batter for others. After piping, gently tap the baking sheet on the counter to release any air bubbles trapped in the batter.
5. Rest Macarons:
Let the piped hearts rest at room temperature for 30-60 minutes. They need to form a dry skin and should not stick when lightly touched—this step is key for achieving the right texture!
6. Bake:
Preheat your oven to 150°C (300°F). Bake the macarons one tray at a time, for about 15-18 minutes. Make sure to rotate the tray halfway through baking. You’ll know they are done when they have risen feet and the tops are firm to the touch.
7. Cool:
Once baked, allow the macarons to cool completely on the baking sheet before carefully removing them.
8. Prepare Filling:
In a mixing bowl, beat the softened unsalted butter on medium speed until creamy. Gradually add the sifted powdered sugar, continuing to beat until fluffy and smooth. Mix in the vanilla extract and enough heavy cream to achieve a smooth, pipeable consistency.
9. Assemble Macarons:
Now it’s time to pair the shells! Match them by size and color. Pipe a ring or dollop of buttercream onto one shell, then sandwich it with another shell to create your macarons.
10. Decorate:
For decoration, melt some white chocolate and lightly drizzle it over the heart macarons. While the chocolate is still wet, sprinkle your colored sprinkles on top. This gives a beautiful finish!
11. Mature:
For the best flavor and texture, place the assembled macarons in an airtight container and refrigerate them for 24 hours. Before serving, bring them back to room temperature to enjoy the delightful treats!
Enjoy your beautiful and delicious heart-shaped macarons! They are perfect for any special occasion or just a sweet treat for yourself!
Can I Use Different Colors for the Macarons?
Absolutely! You can use any gel food coloring of your choice to create a variety of colors. Just remember to stick to gel coloring, as it won’t affect the batter’s consistency as liquid coloring might.
Can I Make Macarons Without Cream of Tartar?
Yes, you can! While cream of tartar helps stabilize the egg whites, you can successfully make macarons without it. Just ensure your bowl and whisk are clean and dry to produce good meringue.
How Do I Fix Macarons That Don’t Have Feet?
If your macarons come out without feet, it may be due to undermixing the batter or not letting them rest long enough before baking. Make sure to pipe the batter evenly and let them form a skin before baking for the best results.
What’s the Best Way to Store Leftover Macarons?
Store leftover macarons in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to a month. Just remember to let them come to room temperature before serving!
