Description
Delight in these adorable Heart Macarons featuring a vibrant red shell and luscious vanilla buttercream filling. Perfectly crisp on the outside with a chewy interior, these macarons are ideal for special occasions or a charming gift. This detailed recipe guides you through creating classic French macarons shaped like hearts and filled with a rich buttercream that enhances every bite.
Ingredients
Scale
Macaron Shells
- 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
Vanilla Buttercream Filling
- ¼ cup unsalted butter (softened)
- 1 cup powdered sugar
- 2 tablespoons heavy whipping cream
- 1 teaspoon pure vanilla extract
Instructions
- Prepare Heart Templates: Print out 4 copies of the Heart Template to use as guides for shaping your macarons.
- Sift Dry Ingredients: Using a large sieve, sift the almond flour and powdered sugar together twice into a large bowl to ensure a smooth, lump-free mixture. Set aside.
- Beat Egg Whites: In a large bowl or stand mixer bowl, combine egg whites and cream of tartar. Beat on medium-low speed until soft peaks form.
- Add Sugar Gradually: Slowly add granulated sugar while continuing to beat until almost stiff peaks form.
- Add Color and Flavor: Add red gel food coloring and vanilla extract, then beat until stiff peaks form. You can test this by tipping the bowl upside down; the mixture should stay in place.
- Fold Dry Ingredients: Gently fold a third of the dry mixture into the egg whites using a spatula. Continue folding in the remaining dry ingredients until the batter flows off the spatula in a thick ribbon forming a “figure 8” without breaking. Avoid overmixing to keep air bubbles intact. Transfer batter to a piping bag fitted with a small round tip.
- Pipe Heart Shapes: Place two heart templates side by side on a cookie sheet and cover them with parchment paper. Pipe batter onto the parchment paper following the heart shapes. Use a toothpick to spread batter to edges and shape the tip of the hearts.
- Release Air Bubbles: Tap the cookie sheet firmly on the countertop at least five times to release any air bubbles. Use a toothpick to pop any visible bubbles on the surface.
- Rest Macarons: Allow macarons to rest in a dry area for 45 minutes to one hour until the surfaces are no longer tacky to the touch.
- Preheat Oven: Preheat oven to 315°F (160°C).
- Bake Macarons: Bake one tray at a time for approximately 13 minutes. Look for the macarons to rise and form delicate “feet” at the base.
- Cool Macarons: Let macarons cool on a rack for 10 minutes, then remove the pan but keep macarons on parchment paper and continue cooling for another 10 minutes until completely cool.
- Make Buttercream: In a large bowl, cream softened butter with an electric mixer on medium speed. Gradually add powdered sugar and mix until smooth.
- Add Cream and Vanilla: Mix in heavy whipping cream and vanilla extract until combined, creating a creamy buttercream.
- Pipe Filling: Transfer buttercream to a piping bag with a large round tip and pipe onto the bottom of half of the cooled macarons.
- Assemble Macarons: Sandwich each filled macaron with a matching plain macaron on top to form heart-shaped treats.
- Refrigerate: For the best texture and flavor development, refrigerate the assembled macarons for 1-2 days before serving.
Notes
- Use room temperature egg whites for optimal volume and meringue stability.
- Resting the piped macarons before baking is essential to develop a skin that aids in forming the characteristic feet.
- The almond flour must be finely ground and fresh for the best texture.
- Do not overmix the batter to preserve air bubbles that help create a light texture.
- Gel food coloring is preferred to avoid adding extra liquid to the batter.
- Refrigerating macarons after assembly enhances flavor and texture through moisture melding.
- Handle macarons gently to maintain their delicate shells and shape.
- Prep Time: 25 minutes
- Cook Time: 13 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: heart macarons, French macarons, red macarons, vanilla buttercream, holiday dessert, Valentine's Day treat, almond flour macarons
