Heart Macarons
Making macarons can feel intimidating at first, but once you get the rhythm of folding the batter just right and piping them onto the baking sheet, it becomes surprisingly satisfying.
Equipment
- Mixing Bowls
- Electric hand mixer or stand mixer
- Sifter or fine mesh sieve
- Spatula
- Piping bag + heart-shaped tip
- Baking sheets
- Oven thermometer
- Cooling Rack
Ingredients
For the Macaron Shells:
- 1 cup 100g almond flour, finely ground
- 1 ¾ cups 200g powdered sugar
- 3 large egg whites at room temperature
- ¼ cup 50g granulated sugar
- Pinch of salt
- Red or pink gel food coloring
For the Filling:
- ½ cup 115g unsalted butter, softened
- 1 cup 120g powdered sugar
- 2 –3 tbsp heavy cream or milk
- 1 tsp vanilla extract
- Optional: 2–3 tbsp fruit puree or jam strawberry, raspberry, or your favorite
Instructions
Prep Your Dry Ingredients
- Sift almond flour and powdered sugar together into a large bowl.
- Mix well to ensure there are no lumps and the mixture is smooth.
- Pro Tip: I like to push the mixture through the sieve with the back of a spoon—it helps create a really fine texture for silky shells.
Whip the Egg Whites
- In a clean, grease-free mixing bowl, beat the egg whites with a pinch of salt until they start to foam.
- Gradually add granulated sugar while continuing to whip until stiff peaks form.
- Add a few drops of gel food coloring and gently mix until fully incorporated.
- Pro Tip: Room temperature egg whites whip better and give more volume.
Fold in Dry Ingredients
- Gently fold the almond flour mixture into the egg whites using a spatula.
- Use a folding motion, scraping the sides and bottom, until the batter flows like thick lava.
- Pro Tip: Don’t overmix—stop when the batter falls slowly off the spatula in a ribbon-like pattern.
Pipe the Macarons
- Fit a piping bag with a heart-shaped tip.
- Transfer the batter into the bag and pipe small heart shapes onto baking sheets lined with parchment or silicone mats.
- Tap the baking sheet gently on the counter to release any air bubbles.
- Pro Tip: If bubbles rise, pop them quickly with a toothpick to avoid cracks.
Rest the Shells
- Let the piped shells sit at room temperature for 30–60 minutes, or until a thin, dry “skin” forms on the surface.
- Pro Tip: This step is crucial! Skipping it can make your macarons crack or stick to the pan.
Bake the Macarons
- Preheat oven to 300°F (150°C).
- Bake the macarons 12–15 minutes, rotating the tray halfway through.
- Check for doneness: shells should be firm and easily lift off the paper.
- Pro Tip: Use an oven thermometer—oven temperatures can vary, and even a few degrees too hot can ruin the shells.
Cool Completely
- Let the macarons cool on the baking sheet for a few minutes, then transfer to a cooling rack.
Prepare the Filling
- In a small bowl, beat the butter until smooth.
- Gradually add powdered sugar, vanilla, and heavy cream.
- Optional: fold in fruit puree or jam for a fruity twist.
- Pro Tip: If the filling is too soft, chill for 10–15 minutes—it will firm up and be easier to pipe.
Assemble the Heart Macarons
- Match shells of similar size.
- Pipe a small amount of filling onto the flat side of one shell.
- Gently sandwich with the other shell, pressing lightly to spread the filling evenly.
- Pro Tip: Be careful not to overfill—the filling should peek out slightly but not squish out the sides.
Optional Chill for Best Texture
- Place assembled macarons in the fridge for 1–2 hours before serving.
- This helps the flavors meld and the shells soften slightly, giving that perfect bite.
Notes
Nutritional Value (per macaron sandwich, approx.):
- Calories: 120–130 kcal
- Carbohydrates: 18g
- Sugars: 12g
- Fat: 5g
- Saturated Fat: 3g
- Protein: 2g
- Fiber: 0.5g
- Sodium: 15mg