Sweet Heart Macarons (Print Version)
# Ingredients:
→ Shells
01 -
1/4 cup granulated sugar
02 -
1/2 teaspoon vanilla flavoring
03 -
Red or pink food dye (optional)
04 -
1 cup powdered sugar
05 -
1/2 cup almond meal
06 -
2 large egg whites, room temperature
→ Filling
07 -
1 teaspoon vanilla flavoring
08 -
A small pinch of salt
09 -
1/2 cup softened unsalted butter
10 -
Red food dye (optional)
11 -
2 tablespoons milk or heavy cream
12 -
1 cup powdered sugar
# Instructions:
01 -
Shake the powdered sugar and almond meal through a fine sieve into one bowl, so it’s smooth without clumps. Set it aside for now.
02 -
Using a stand mixer or hand-held mixer, whip the egg whites in a clean bowl. Start slow, then crank it up to medium-high. Once you spot soft peaks, sprinkle in the sugar and keep whisking until stiff peaks form.
03 -
Take the sifted almond-sugar mix and fold it gently into the egg whites. Add a few small drops of food color if you'd like, and fold again until the batter flows off a spatula like thick syrup.
04 -
Fill your piping bag with the batter, using a round tip. Lay out parchment paper on a baking tray and carefully pipe heart designs. To do this, create a 'V' and finish connecting the sides into a point. Make each heart similar in size to bake evenly.
05 -
Let the piped hearts sit on the counter untouched for 30–60 minutes until they’ve hardened a bit on the outside. This dry layer helps create those pretty ‘feet’ during baking.
06 -
While the macaron shells dry, preheat your oven to 300°F (150°C). Once ready, bake them for around 18–20 minutes. They should feel set and release from the parchment easily.
07 -
Whip the butter until it’s fluffy and smooth. One spoon at a time, mix in powdered sugar until it’s all combined. Add in the vanilla and a little salt for flavor. Drizzle in cream (or milk) slowly until you’ve got a creamy, spreadable texture. Use food coloring if you want a pop of color.
08 -
Once the shells are fully cool, flip them over. Pipe a bit of buttercream onto the flat side of one shell, and gently press another shell on top to make a sandwich.
09 -
Place the completed macarons in an airtight container in the fridge for a day. This lets the buttercream soften the shells and bring out the flavor.
# Notes:
01 -
Macaron-making needs patience—exact measurements, rested batter, and skillful folding are the keys to success.
02 -
Keep the finished macarons refrigerated in a sealed container. They’ll stay good for up to a week.