Sweet Heart Macarons (Print Version)
# Ingredients:
→ Macaron Shells
01 -
1/2 cup almond flour
02 -
1 cup powdered sugar
03 -
1/4 cup granulated sugar
04 -
2 large egg whites, room temperature
05 -
1/2 teaspoon vanilla extract
06 -
Optional: Food coloring (red or pink)
→ Buttercream Filling
07 -
1 cup powdered sugar
08 -
1/2 cup softened unsalted butter
09 -
2 tablespoons milk or heavy cream
10 -
1 teaspoon vanilla extract
11 -
Tiny pinch of salt
12 -
Optional: Red food coloring
# Instructions:
01 -
Use a sifter to combine almond flour and powdered sugar into a bowl. Make sure the mix is smooth without lumps. Put it aside for later.
02 -
Grab a clean bowl and start whipping the egg whites with a hand or stand mixer. Begin slow, then pick up the pace to medium-high. Once you see soft peaks forming, slowly add the granulated sugar while mixing. Keep beating until the peaks are stiff.
03 -
Fold the almond flour and powdered sugar mix into the whipped egg whites using a spatula. Add food coloring if you like. Stir gently so it flows off the spatula in thick ribbons, like lava.
04 -
Scoop the batter into a piping bag with a round tip. On a baking tray lined with parchment, pipe hearts by drawing a 'V' for each one. Try to keep the sizes even so they bake properly.
05 -
Set the piped hearts somewhere to sit for 30 minutes to 1 hour. A dry surface should form on top, which helps develop the macaron 'foot.'
06 -
Preheat the oven to 300°F (150°C). Place the rested macarons into the oven and bake for about 18–20 minutes. They should lift easily off the parchment and feel firm.
07 -
Use a medium bowl to beat the butter until smooth and fluffy. Gradually add powdered sugar a bit at a time, mixing after each addition. Stir in vanilla and a pinch of salt. Add milk or cream one tablespoon at a time until it’s creamy and spreadable. If you want, add a few drops of red food coloring.
08 -
Let the shells cool completely. Flip them over and pipe a bit of buttercream on the flat side of one. Press another shell on top to make a sandwich.
09 -
Put the macarons in the fridge for at least 24 hours. This lets the filling soften the shells, making them even tastier.
# Notes:
01 -
Getting the perfect macarons takes exact measurements and careful steps. Room temperature ingredients and resting time make all the difference.
02 -
Keep these macarons in a sealed container in your fridge. They’ll stay good for up to a week.