Ingredients

1 cup (100g) almond flour*

1½ cups (180g) powdered sugar*

3 large egg whites (around 90 grams, at room temperature*)

¼ teaspoon cream of tartar

¼ cup granulated sugar

¼ teaspoon red gel food coloring*

½ teaspoon pure vanilla extract

¼ cup unsalted butter (softened)

1 cup powdered sugar

2 tablespoons heavy whipping cream

1 teaspoon pure vanilla extract

Instructions

Step 1: Print out 4 copies of the Heart Template to use as a baking guide.

Step 2: Sift the almond flour and powdered sugar together twice through a large sieve into a large bowl. Set aside.

Step 3: In a large bowl or stand mixer, beat the egg whites and cream of tartar on medium-low speed until soft peaks form.

Step 4: Gradually add the granulated sugar while beating until almost stiff peaks form.

Step 5: Add the red gel food coloring and vanilla extract; continue beating until stiff peaks form. You should be able to tip the bowl upside down without the meringue falling out.

Step 6: Fold one third of the dry ingredients into the egg white mixture with a spatula until fully incorporated. Fold in the remaining dry ingredients until the batter flows off the spatula in a figure 8 shape without breaking. Avoid over mixing to preserve air bubbles. Transfer batter to a piping bag with a small round tip.

Step 7: Place 2 heart templates side by side on a cookie sheet, cover with parchment paper. Pipe the batter onto the parchment, filling each heart shape. Use a toothpick to spread batter to the edges and shape a pointed bottom on the hearts.

Step 8: Tap the pan firmly on the counter five times to release air bubbles. Pop any surface bubbles with a toothpick.

Step 9: Let the macarons rest in a dry area for 45 minutes to 1 hour until their tops are no longer sticky to touch.

Step 10: Preheat your oven to 315°F (160°C).

Step 11: Bake the macarons one tray at a time for 13 minutes. Watch for delicate “feet” forming as they rise.

Step 12: Cool macarons on a rack for 10 minutes, then remove the pan while still leaving the parchment paper below. Let cool another 10 minutes until completely cool.

Step 13: Once cooled, macarons should lift off parchment easily with minimal residue.

Step 14: To make the vanilla buttercream, cream softened butter with an electric mixer on medium speed.

Step 15: Gradually add powdered sugar and mix until smooth.

Step 16: Add the heavy whipping cream and vanilla extract and mix well.

Step 17: Fill a piping bag fitted with a large round tip with the buttercream.

Step 18: Pipe buttercream onto the flat side of half the macarons.

Step 19: Sandwich with remaining macarons to form pairs.

Step 20: Refrigerate macarons for 1–2 days to develop best texture and flavor before serving.

Tips & Variations

For best results, use aged egg whites at room temperature to achieve stable meringue.

Try different food coloring to match various occasions or flavor extracts for unique buttercream variations.

Letting macarons rest before baking prevents cracking and helps create their signature smooth tops.

If you don’t have a heart template, try drawing heart shapes on parchment paper and carefully piping to match.

FAQs

What if my macarons crack during baking?

Cracking usually happens if the batter wasn’t rested long enough or if the oven temperature is too high. Make sure to allow the macarons to rest until a skin forms before baking and use an oven thermometer to maintain the proper temperature.

Can I make macarons without almond flour?

Almond flour is essential for the traditional texture and flavor of macarons. Substitutions may change the result, but finely ground other nuts may be tried with caution. Be aware that peanut or coconut flours have different moisture contents and will affect texture.