Heart Shaped French Macarons (Print Version)
# Ingredients:
→ Macaron Shells
01 -
1 cup powdered sugar
02 -
1/2 cup almond flour
03 -
2 large egg whites, at room temperature
04 -
1/4 cup granulated sugar
05 -
1/2 teaspoon vanilla extract
06 -
Red or pink food coloring (optional)
→ Buttercream Filling
07 -
1/2 cup unsalted butter, softened
08 -
1 cup powdered sugar
09 -
1 teaspoon vanilla extract
10 -
2 tablespoons heavy cream or milk
11 -
Pinch of salt
12 -
Red food coloring (optional)
# Instructions:
01 -
Sift the powdered sugar and almond flour together into a bowl to ensure the mixture is fine and lump-free. Set it aside.
02 -
In a separate clean mixing bowl, use a hand mixer or stand mixer to whisk the egg whites. Start on low speed, then increase to medium-high. When soft peaks begin to form, gradually add the granulated sugar and continue to whisk until stiff peaks form.
03 -
Add the sifted almond flour and powdered sugar mixture to the whipped egg whites. Fold the ingredients together gently using a spatula. Add a few drops of food coloring (optional) and continue folding until the mixture flows off the spatula like thick lava.
04 -
Transfer the macaron batter into a piping bag with a round tip. On a baking sheet lined with parchment paper, pipe heart shapes by drawing a 'V' shape and completing the heart. Try to make them uniform in size for even baking.
05 -
Let the piped macarons sit at room temperature for 30 minutes to 1 hour, allowing them to form a dry skin. This is crucial for achieving the characteristic foot (ruffled edge) on the macaron shells.
06 -
Preheat the oven to 300°F (150°C). Once the macarons have rested and developed a skin, bake them for 18 to 20 minutes. The macarons should be firm to the touch and easily lift off the parchment paper.
07 -
In a medium mixing bowl, beat the softened butter until smooth and creamy. Gradually add the powdered sugar, one tablespoon at a time, until fully combined. Stir in the vanilla extract and a pinch of salt. Add the heavy cream or milk, one tablespoon at a time, to reach a smooth, spreadable consistency. If desired, add a few drops of red food coloring to tint the filling.
08 -
Once the macaron shells have cooled completely, flip them over. Pipe a small amount of the buttercream onto the flat side of one shell and sandwich it with another macaron shell.
09 -
For the best flavor and texture, place the assembled macarons in the refrigerator for at least 24 hours to allow the filling to soften the shells.
# Notes:
01 -
Macarons require precise measurements and technique. Room temperature ingredients and proper resting time are crucial for success.
02 -
These heart-shaped macarons should be stored in an airtight container in the refrigerator and can last up to 7 days.