Delightful Heart-Shaped Macarons
These delightful heart-shaped macarons are a perfect treat for any special occasion. With their crisp shells and customizable fillings, they are sure to impress.
Equipment
- Sieve
- Mixing bowls
- Electric mixer
- Spatula
- Pastry bag
- Round tip
- Parchment paper or silicone mat
- Baking sheets
- Toothpick
Ingredients
Macaron Shells
- 100 g almond flour
- 100 g powdered sugar (confectioners' sugar)
- 70 g egg whites (from about 2-3 large eggs)
- 70 g granulated sugar
- cream of tartar (optional but recommended)
- Gel food coloring (optional)
Filling
- Filling of choice (e.g., buttercream, ganache, jam)
Instructions
Preparation
- Sift almond flour and powdered sugar twice, discarding any large pieces.
- Beat egg whites until foamy, then gradually add granulated sugar and cream of tartar, beating until stiff, glossy peaks form and gently folding in food coloring if desired.
- Gently fold the sifted dry ingredients into the meringue in three additions until the batter flows like molten lava (lava consistency), being careful not to overmix.
Baking
- Transfer batter to a pastry bag with a round tip and pipe overlapping circles on parchment paper or a silicone mat, dragging the tip down to form a heart shape.
- Tap baking sheets to release air bubbles, pop any remaining with a toothpick, and let macarons rest at room temperature for 30-60 minutes until a dry skin forms.
- Preheat oven to 300°F (150°C) and bake one tray at a time for 12-15 minutes until feet are developed and shells are firm, rotating halfway through.
- Cool the macaron shells completely on the baking sheet, then match them by size and pipe your chosen filling onto one shell before sandwiching with another.
Notes
For best results, ensure all your equipment is grease-free, as even a tiny bit of grease can prevent the meringue from forming properly. Humidity can affect macaron baking, so try to bake on a dry day. You can prepare macaron shells in advance and store them in an airtight container for up to a week, or freeze them for up to a month. Fill them just before serving for optimal texture.