Valentine’s Heart Macarons

Make this Valentine's Day special with delightful heart-shaped macarons! These cute confections not only bring joy but also make your celebration unique. In our guide, discover essential tips for baking perfect macarons, creative filling ideas, and fun decorating techniques. Whether gifting or enjoying them yourself, these treats are sure to impress. Click through to explore the full recipe and unleash your inner pastry chef!

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Ingredients

1 cup almond flour

1 ¾ cups powdered sugar

3 large egg whites, aged for 24 hours at room temperature

¼ cup granulated sugar

1 teaspoon vanilla extract

½ teaspoon cream of tartar

Red gel food coloring

½ cup unsalted butter, softened

1 cup confectioners’ sugar (for filling)

2 tablespoons raspberry puree (fresh or frozen)

A pinch of sea salt

Instructions

Preheat the Oven: Begin by preheating your oven to 300°F (150°C). Line two baking sheets with parchment paper. Using a heart-shaped cookie cutter, trace 12 hearts on the parchment for guidance.

Sift the Dry Ingredients: In a bowl, sift together the almond flour and powdered sugar thoroughly to achieve a fine texture. Set aside.

Whip the Egg Whites: In a clean mixing bowl, whip the aged egg whites using an electric mixer. Start on low speed, gradually increasing to medium until frothy, then add cream of tartar.

Add Sugar and Color: Once soft peaks form, slowly add the granulated sugar, continuing to beat until stiff peaks form. Add in vanilla extract and red gel food coloring until you reach a desired pink hue.

Fold the Ingredients: Gently fold the almond flour mixture into the whipped egg whites, using a spatula. Be careful not to deflate the mixture too much. You want a smooth, glossy batter that flows like lava.

Pipe the Macarons: Transfer the batter to a piping bag fitted with a round tip. Pipe the batter onto the prepared baking sheets, forming heart shapes within the traced outline. Tap the baking sheets against the countertop to remove any air bubbles.

Let Them Rest: Allow the piped macarons to sit at room temperature for 30-60 minutes, or until a skin forms and they are no longer sticky to the touch.

Bake the Macarons: Bake in the preheated oven for 15-18 minutes, rotating halfway through the baking time for even cooking. The macarons are done when they have risen and form a firm shell.

Cool Completely: Remove from the oven and allow the macarons to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Prepare the Filling: In a separate bowl, beat the softened butter until creamy. Gradually add the confectioners' sugar while mixing until smooth. Then, add the raspberry puree and pinch of sea salt, mixing until well combined.

Assemble the Macarons: Once the macarons have cooled, take one macaron shell and pipe a dollop of raspberry buttercream onto the flat side. Top it with another shell to form a sandwich. Repeat until all are filled.

Chill and Serve: For best results, let the assembled macarons chill in the refrigerator for at least 1 hour before serving, to enhance the flavors.

Prep Time: 30 mins | Total Time: 2 hours | Servings: 12 macarons