Valentine's Heart Macarons (Print Version)
# Ingredients:
→ Macaron Shells
01 -
70 grams (2/3 cup) almond flour, room temperature
02 -
120 grams (1 cup) powdered sugar
03 -
2 large egg whites (65 grams), room temperature
04 -
50 grams (1/4 cup) granulated sugar
05 -
1 small strip red or pink gel food color
06 -
Optional: sprinkles
→ Buttercream Filling
07 -
6 tablespoons unsalted butter, softened
08 -
1 1/2 cups powdered sugar
09 -
1/8 teaspoon salt
10 -
2 tablespoons fresh lemon juice
# Instructions:
01 -
Process almond flour and powdered sugar in food processor for 1.5 minutes. Sift mixture.
02 -
Beat egg whites until foamy. Gradually add sugar and beat to stiff peaks. Fold in food coloring.
03 -
Fold dry ingredients into meringue until batter flows like lava, about 35-40 strokes.
04 -
Pipe heart shapes using template. Tap sheets to release bubbles. Let rest 30 minutes until dry to touch.
05 -
Bake at 300°F for 12-15 minutes one sheet at a time. Cool completely.
06 -
Beat butter 2 minutes. Gradually add sugar and salt. Add lemon juice and beat until fluffy.
07 -
Pipe buttercream on half the shells, sandwich with remaining shells.
# Notes:
01 -
Use room temperature ingredients
02 -
Template helps ensure uniform hearts
03 -
Resting time is crucial for proper shells