Vanilla Heart Macarons (Print Version)
# Ingredients:
→ Macaron Shells
01 -
1 cup of powdered sugar
02 -
Half a cup of almond flour
03 -
2 egg whites (make sure they’re at room temp)
04 -
1/4 cup of regular sugar
05 -
Half a teaspoon of vanilla extract
06 -
A couple of drops of red or pink food coloring (optional)
→ Buttercream Filling
07 -
1/2 cup of softened unsalted butter
08 -
1 cup of powdered sugar
09 -
1 teaspoon of vanilla extract
10 -
2 tablespoons of milk or heavy cream
11 -
A tiny pinch of salt
12 -
Red food coloring, if you'd like (optional)
# Instructions:
01 -
Sift your almond flour and powdered sugar together into a bowl to make it super fine and smooth. Once done, set it aside.
02 -
In a clean mixing bowl, start beating your egg whites with a hand mixer (or stand mixer). Begin slowly, then increase the speed. Once soft peaks start to appear, slowly add in the granulated sugar. Keep whisking until the peaks hold their shape.
03 -
Take your sifted flour and sugar mix and gently fold it into the beaten egg whites using a spatula. If you're using food coloring, add a bit now and continue folding until the batter flows smoothly but thickly, like molten lava.
04 -
Spoon your batter into a piping bag with a round tip. On a parchment-lined baking sheet, pipe out heart shapes by forming a 'V' and rounding it into a heart shape. Keep them the same size so they bake evenly.
05 -
Leave your piped hearts out for 30 minutes to an hour to dry out properly. This helps them develop that classic macaron 'ruffled' edge when they bake.
06 -
Heat your oven to 300°F (or 150°C). Once the macaron tops have dried, bake them for 18 to 20 minutes. They’re done when they feel firm and come off the parchment easily!
07 -
In a medium bowl, beat the butter till smooth. Gradually mix in the powdered sugar, one spoonful at a time. Add in the vanilla and a pinch of salt, then slowly pour in the milk or cream until it reaches a good spreading consistency. Add a few drops of coloring if you like.
08 -
Lay your baked shells flat side up. Pipe a little swirl of buttercream on one shell, then pop another shell on top to make a sandwich.
09 -
Place your finished macarons in the fridge and let them sit for a whole day. This helps the flavors meld, and the texture improves as the shells soften slightly with the filling.
# Notes:
01 -
Perfecting macarons requires exact measurements and careful timing. Use room temp ingredients and don’t skip resting the batter.
02 -
Once they’re made, keep the heart-shaped macarons in an airtight container in your fridge. They'll stay fresh up to a week.