Heart Shape Macarons are sweet and cute little treats that brighten any day. With their colorful almond meringue shells and creamy filling, they’re perfect for any occasion!
These delicate bites are so fun to make, especially when adding a sprinkle of love. I enjoy giving them to friends on special days—they always put a smile on their faces!
Key Ingredients & Substitutions
Almond Flour: This is a key ingredient for macarons, giving them a nutty flavor and chewy texture. If you have a nut allergy, you can use finely ground sunflower seeds as a substitute, or try oat flour for a different flavor, but results may vary.
Egg Whites: Fresh, room temperature egg whites whip up best for those glossy peaks. If you’re short on time, pasteurized egg whites in a carton can be a handy alternative. Just make sure it’s a suitable amount for your recipe!
Gel Food Coloring: Pink and white coloring makes these macarons festive. If you prefer natural options, beet juice or red fruit purees can add some color, but keep in mind it may alter the flavor slightly.
Butter: Unsalted butter gives the filling a rich flavor. If you’re vegan, try using plant-based butter or coconut oil. You can also make a whipped coconut cream for a lighter option.
Fillings: The buttercream or cream cheese filling can be adjusted to taste. For a lighter filling, consider using a whipped cream cheese mix or even flavored fruit jams for a refreshing twist.
How Do I Achieve Perfectly Whipped Egg Whites?
Whipping egg whites to stiff peaks is a crucial step for macarons. Start by ensuring your mixing bowl is clean and dry, as any oil can prevent the egg whites from whipping properly. Follow these tips:
- Begin whipping at medium speed until frothy. At this point, you can sprinkle in a pinch of cream of tartar for additional stability.
- Gradually add the granulated sugar, continuing to whip. The sugar should dissolve, helping create that glossy finish.
- Increase the speed to medium-high and whip until you reach stiff peaks. The mixture should hold its shape when lifted with a spatula.
Remember, underwhipping leads to unstable macarons, while overwhipping can make the mixture grainy. Aim for smooth, glossy peaks!
What’s the Best Way to Pipe Macaron Shells?
Piping the perfect macaron shells can be tricky. Here’s what you can do to make it easier:
- Use a piping bag with a round tip, and practice on parchment paper before your final piping. This helps you get the placement right.
- Hold the piping bag straight up and squeeze from the top, allowing the batter to naturally flow out while you move your hand in a heart shape.
- Tap the baking sheet gently against the counter after piping to eliminate air bubbles. This helps create that smooth surface you’re after.
Piping can take practice, so don’t get discouraged. The more you do it, the more comfortable you’ll become!
How Important Is the Resting Step?
Resting your piped macarons is essential! This allows a dry skin to form, which helps them rise properly during baking. To do it right:
- Let them sit at room temperature for 30-60 minutes—this can vary based on humidity. The shells should be dry to the touch before they go into the oven.
- Use a fan or gently open a window if it’s humid; this can speed up the drying process.
Giving them this resting time will lead to a beautiful “foot” and a lovely texture in your finished macarons!
How to Make Heart Shape Macarons
Ingredients You’ll Need:
For The Macaron Shells:
- 110g almond flour
- 200g powdered sugar
- 90g egg whites (about 3 large eggs), room temperature
- 30g granulated sugar
- Pink and white gel food coloring
- Sprinkles (pink, gold, white small beads, and sanding sugar) for decoration
For The Filling (Buttercream or Cream Cheese Filling):
- 115g unsalted butter, softened
- 150g powdered sugar
- 1 tsp vanilla extract
- 1 to 2 tbsp heavy cream or milk
- Optional: 1 tsp cream cheese for cream cheese filling
- A few drops of vanilla or almond extract (optional)
How Much Time Will You Need?
This delightful recipe takes about 40 minutes of active prep time, plus an additional 30-60 minutes for resting and about 15-17 minutes for baking. You’ll spend some time mixing, piping, and assembling, then allow the macarons to chill for 24 hours for the best flavor! Perfect for a cozy baking session!
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
Start by sifting the almond flour and powdered sugar together into a bowl. This step is important as it helps remove any lumps and ensures a smooth batter. Once sifted, set this mixture aside for later use.
2. Whip the Egg Whites:
In a clean, dry mixing bowl, whisk the egg whites on medium speed until they begin to foam. Gradually add the granulated sugar a little at a time while continuing to whisk. Keep whisking until you achieve stiff, glossy peaks. Next, divide the meringue into two separate bowls. Color one bowl with pink gel food coloring and leave the other bowl white.
3. Macaronage (Mixing):
Using a spatula, gently fold half of the dry almond flour and powdered sugar mixture into each bowl of meringue. Carefully mix until the batter flows like thick lava and forms a thick ribbon when lifted. Make sure not to mix too little or too much; aim for a smooth and shiny batter.
4. Piping:
Transfer each colored batter to separate piping bags fitted with a round tip. Pipe heart shapes onto a baking sheet lined with parchment paper or a silicone mat. You can either pipe the pink and white colors separately or pipe white shells and brush one half with pink coloring. Once piped, tap the baking sheet gently against the countertop to remove any air bubbles. Sprinkle some decorative sprinkles on top before they set.
5. Resting and Baking:
Allow the piped macaron shells to rest at room temperature for 30 to 60 minutes until a dry “skin” forms on the surface. This stage is crucial for achieving the perfect texture. While they rest, preheat your oven to 150°C (300°F). Bake the macarons in the preheated oven for 15-17 minutes, rotating the tray halfway for even baking. Once baked, let the macarons cool completely on the baking sheet before trying to remove them.
6. Prepare the Filling:
In a mixing bowl, beat the softened unsalted butter until creamy. Gradually add the powdered sugar and continue beating until smooth. Then add the vanilla extract and cream or milk, plus cream cheese if you’re making that filling. Keep mixing until the filling is light and fluffy.
7. Assembling the Macarons:
Once the macaron shells are cooled, pair them by size. Pipe or spread the filling onto the flat side of one shell and sandwich it with a matching shell, gently pressing to spread the filling to the edges.
8. Maturation:
For the best flavor and texture, place the assembled macarons in an airtight container and refrigerate for 24 hours to allow the flavors to meld together. Don’t forget to bring them back to room temperature before serving! Enjoy these delightful treats at special occasions like Valentine’s Day or anniversaries!
These delicate heart-shaped macarons with pretty pink and white shells and festive sprinkles are sure to impress everyone. Enjoy the process and the delicious results!
Can I Use Different Colors for the Macarons?
Absolutely! You can customize your macarons with any colors you like. Just make sure to use gel food coloring for vibrant results without altering the batter’s consistency too much.
What Can I Substitute for Almond Flour?
If you have a nut allergy or want an alternative, you can use finely ground sunflower seed flour or oat flour. However, keep in mind that this may change the flavor and texture slightly.
How Long Can I Store Macarons?
Assembled macarons can be stored in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze the unfilled shells for up to a month. Just thaw them at room temperature before filling!
Why Do My Macarons Crack on Top?
Cracked macarons can be caused by a few factors, like the batter being overmixed, not resting long enough before baking, or baking at too high of a temperature. Make sure to follow resting times and check your oven temperature for best results!
