Description
Delight in these charming heart-shaped macarons, a classic French dessert featuring delicate almond meringue shells filled with a smooth, vanilla buttercream. Perfect for Valentine’s Day or any special occasion, these macarons offer a beautiful balance of sweetness and texture with their crisp exteriors and soft, luscious filling.
Ingredients
Scale
Macaron Shells
- 1 cup powdered sugar
- ¾ cup almond flour (superfine)
- 2 large egg whites (room temperature)
- ¼ cup granulated sugar
- ¼ teaspoon cream of tartar
- ½ teaspoon vanilla extract
- Gel food coloring (red or pink), as needed
Buttercream Filling
- ½ cup unsalted butter (softened)
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons heavy cream or milk
- Pinch of salt
Instructions
- Prepare Baking Sheets: Line two baking sheets with parchment paper or silicone mats. Optionally, trace heart shapes on the parchment as a guide and then flip the paper over to prevent imprinting.
- Process Dry Ingredients: In a food processor, pulse the powdered sugar and almond flour together until fine. Sift the mixture into a bowl, discarding any large bits to ensure smooth shells.
- Beat Egg Whites: In a clean bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add granulated sugar while continuing to beat until stiff, glossy peaks develop.
- Add Flavor and Color: Mix in the vanilla extract and gel food coloring gently to color the meringue without deflating it.
- Fold Dry Ingredients: Carefully fold the dry powdered sugar and almond flour mixture into the egg whites in batches using a spatula. Fold until the batter flows like thick lava and a figure-eight motion can be drawn without breaking.
- Pipe Macarons: Transfer the batter to a piping bag with a round tip. Pipe small heart shapes onto the prepared baking sheets. Tap the sheets firmly on the counter to release air bubbles.
- Rest Batter: Let the piped macarons rest at room temperature for 30–45 minutes until a skin forms and they are no longer tacky to touch.
- Bake: Preheat the oven to 300°F (150°C). Bake the macarons for 14–16 minutes, rotating the baking sheets halfway through, until they are set and slightly risen.
- Cool: Allow macarons to cool completely on the baking sheets before removing to avoid breaking.
- Make Buttercream Filling: Beat the softened butter until light and fluffy. Gradually add powdered sugar, vanilla extract, and a pinch of salt. Mix in heavy cream or milk one tablespoon at a time until the filling is smooth and spreadable.
- Assemble Macarons: Pipe or spread the buttercream onto half of the macarons and sandwich them with the remaining halves.
- Rest for Best Texture: Refrigerate assembled macarons for 24 hours before serving to develop the best texture.
Notes
- Macarons are sensitive to moisture and ambient temperature, which can affect texture.
- Using a kitchen scale for weighing ingredients yields the most consistent results.
- Store macarons in an airtight container in the refrigerator for up to 5 days for freshness.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
