These adorable heart-shaped macarons are as cute as they are delicious! With a crispy shell and a soft, chewy inside, they are perfect for any sweet occasion.
They make great gifts or treats for someone special. Trust me, when you serve these, you’ll get a lot of “awws”! 😍 Plus, they’re surprisingly fun to make—even if they don’t turn out perfect!
Key Ingredients & Substitutions
Almond Flour: This is key for that unique macaron texture. If you’re nut-free, try sunflower seed flour or oat flour, but the texture will change a bit. I prefer blanched almond flour for its finer grind and smoother finish.
Egg Whites: Using room temperature egg whites helps achieve better volume in the meringue. If you need a substitute, aquafaba (the liquid from canned chickpeas) works as a vegan alternative, but the results will vary.
Gel Food Coloring: I love using gel colors because they don’t alter the batter’s consistency. Liquid food coloring is fine too; just use less to avoid adding extra moisture.
Unsalted Butter: For the filling, I always choose unsalted to control the sweetness. If you’re looking for a dairy-free option, use vegan butter or a solid coconut oil, but note the flavor will shift slightly.
Cocoa Nibs/Edible Glitter: These are fun for garnish! If unavailable, chocolate shavings or sprinkles can do the trick. I love how the glitter adds a festive touch!
How Do You Make the Perfect Meringue?
Creating a stable meringue is essential for macarons. Here’s how to do it right:
- Ensure your mixing bowl and utensils are grease-free. Any fat can prevent the whites from whipping properly.
- Beat the egg whites at medium speed until frothy before adding the granulated sugar. This helps to stabilize the mixture.
- Continue beating until stiff peaks form; this means the meringue will hold its shape. It should be glossy and shiny.
- Don’t overbeat; stop as soon as the desired stiffness is reached. If the mixture looks dry or grainy, it’s over-whipped.
A well-made meringue provides the perfect base for your macarons, helping them rise beautifully and create those iconic “feet.”
How to Make Heart Shape Macarons
Ingredients You’ll Need:
For the Macaron Shells:
- 1 cup (100g) almond flour (finely ground blanched almonds)
- 1 ¾ cups (175g) powdered sugar
- 3 large egg whites (room temperature)
- ¼ cup (50g) granulated sugar
- Gel food coloring (pink, green, peach, or colors of choice)
- 1 tsp vanilla extract (optional)
For the Buttercream Filling:
- ½ cup (115g) unsalted butter (softened)
- 1 ½ cups (180g) powdered sugar
- 1-2 tbsp heavy cream or milk
- 1 tsp vanilla extract
For Garnish:
- Cocoa nibs or edible glitter
How Much Time Will You Need?
This recipe will take about 30 minutes to prepare the batter and bake the macarons, plus an additional hour for the shells to rest before baking. After that, it’s another 15-20 minutes to prepare the filling and assemble. Lastly, it’s best to chill the assembled macarons in the fridge for at least 24 hours for the best flavor. So, plan for a total of about 26 hours, including chilling time!
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
Start by sifting the almond flour and powdered sugar into a large bowl. This helps to ensure everything is mixed well and there are no lumps, which is important for that perfect macaron texture.
2. Make the Meringue:
In a clean and dry mixing bowl, beat the egg whites on medium speed until they become frothy. Gradually add the granulated sugar, then increase the speed to high and beat until stiff peaks form and the meringue looks glossy. This is the base of your macarons!
3. Add Color and Flavor:
Gently fold in the gel food coloring and the optional vanilla extract into the meringue. Be careful to mix gently so you don’t deflate the meringue.
4. Combine Dry and Wet Ingredients:
Now it’s time to bring it all together. Gradually fold the almond flour and powdered sugar mixture into the meringue with a spatula. Fold carefully until the batter flows slowly like lava and ribbons form when lifted. Be cautious not to overmix or undermix; getting it just right is key!
5. Pipe the Macarons:
Transfer your beautiful batter into a piping bag fitted with a round tip. On parchment paper or silicone mats on baking sheets, pipe heart shapes by creating two circular blobs side by side, then gently drag a toothpick or spatula from the middle of the top circle downwards to form the point of the heart. Fun and creative!
6. Rest the Shells:
Tap the baking sheets on the countertop a few times to release any air bubbles. Let the shaped macaron shells sit at room temperature for 30-60 minutes. They should form a skin that feels dry to the touch before you bake them.
7. Preheat the Oven:
While your shells are resting, go ahead and preheat your oven to 300°F (150°C).
8. Bake the Macarons:
It’s baking time! Place the macarons in the oven and bake for 15-18 minutes. The shells should be firm and have a slight “foot” at the base when done. Allow them to cool completely on the baking sheet before you try to remove them.
9. Prepare the Filling:
In a separate mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar while continuing to beat. Once mixed, add vanilla extract and heavy cream until the buttercream is smooth and spreadable.
10. Assemble the Macarons:
Now, pair up your macaron shells by size. Pipe the buttercream filling onto one shell and sandwich it with another shell. For that extra special touch, sprinkle some cocoa nibs or edible glitter on top!
11. Rest Before Serving:
For the best flavor and texture, it’s a good idea to refrigerate these assembled macarons in an airtight container for at least 24 hours. This allows the flavors to meld together magically!
Enjoy your delightful heart-shaped macarons, perfect for any celebration or as a sweet treat for someone special!
Can I Use Egg Whites from a Carton Instead of Fresh Eggs?
Yes, you can! Just make sure to use the equivalent of about three large egg whites, which is typically around 6 tablespoons of liquid egg whites from a carton. Ensure they are at room temperature for the best results when making meringue.
How Can I Achieve the Right Consistency for the Macaron Batter?
The batter should flow slowly and create ribbons when lifted from the bowl—often described as flowing like lava. If it seems too thick, you can lightly fold in a little more almond flour or powdered sugar. If it’s too runny, it’s likely overmixed, so take care to combine gently!
What Storage Method Works Best for Leftover Macarons?
Store any leftover macarons in an airtight container in the refrigerator for up to 5 days. For best flavor, allow them to sit for about 30 minutes at room temperature before serving. You can also freeze them for longer storage; just place them in a freezer-safe bag with layers of parchment paper in between to prevent sticking.
Can I Make These Macarons Without Almond Flour?
If you need to avoid almond flour, you can substitute it with sunflower seed flour for a nut-free option, but note that it may affect the color and flavor of the macarons. The texture will vary, so adjustments to the baking time might be necessary. Give it a try and see how it turns out!
