Valentine’s Heart Macarons
Delicate French heart-shaped macarons with crisp almond shells and a smooth creamy filling. Perfect for Valentine’s Day gifting, special occasions, or elegant dessert tables.
Equipment
- Mixing bowls
- Electric mixer
- Fine mesh sieve
- Rubber Spatula
- Piping bags
- Baking tray
- Silicone baking mat or parchment paper
- Oven
Ingredients
For the Macaron Shells
- 1 cup 100 g almond flour
- 1 ¾ cups 200 g powdered sugar
- 3 large egg whites about 90 g, room temperature
- ¼ cup 50 g granulated sugar
- Gel food coloring pink or red (a few drops)
For the Filling
- ½ cup 113 g unsalted butter, softened
- 1 cup 120 g powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons heavy cream
Instructions
- Sift almond flour and powdered sugar together into a bowl and set aside.
- Beat egg whites until foamy, then gradually add granulated sugar and whip until stiff, glossy peaks form.
- Gently fold the dry ingredients into the meringue until the batter flows slowly and smoothly.
- Add gel food coloring and fold gently until evenly colored.
- Transfer batter to a piping bag and pipe heart shapes onto a lined baking tray. Tap the tray firmly on the counter to release air bubbles.
- Let the shells rest until dry to the touch. Bake in a preheated oven at 300°F (150°C) until shells are set and have formed feet.
- Allow shells to cool completely before removing.
- Beat butter until creamy, then mix in powdered sugar, vanilla, and heavy cream until smooth.
- Pipe filling onto half of the shells and sandwich with remaining shells.
- Refrigerate for at least 24 hours before serving for best texture.
Notes
Nutritional Info (per macaron)
- Calories: 110
- Carbohydrates: 14 g
- Fat: 5 g
- Protein: 2 g
