Heart-Shaped Macarons
- For the Macaron Shells:
- 1 cup powdered sugar
- 1/2 cup almond flour
- 2 large egg whites (at room temperature)
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- Red or pink food coloring (optional)
- For the Buttercream Filling:
- 1/2 cup unsalted butter (softened)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream or milk
- Pinch of salt
- Red food coloring (optional)
- For the Macaron Shells:
- Sift the powdered sugar and almond flour together into a bowl to ensure the mixture is fine and lump-free. Set it aside.
- In a separate clean mixing bowl, use a hand mixer or stand mixer to whisk the egg whites. Start on low speed, then increase to medium-high. When soft peaks begin to form, gradually add the granulated sugar and continue to whisk until stiff peaks form.
- Add the sifted almond flour and powdered sugar mixture to the whipped egg whites. Fold the ingredients together gently using a spatula. Add a few drops of food coloring (optional) and continue folding until the mixture flows off the spatula like thick lava.
- Transfer the macaron batter into a piping bag with a round tip. On a baking sheet lined with parchment paper, pipe heart shapes by drawing a "V" shape and completing the heart. Try to make them uniform in size for even baking.
- Let the piped macarons sit at room temperature for 30 minutes to 1 hour, allowing them to form a dry skin. This is crucial for achieving the characteristic foot (ruffled edge) on the macaron shells.
- Preheat the oven to 300°F (150°C). Once the macarons have rested and developed a skin, bake them for 18 to 20 minutes. The macarons should be firm to the touch and easily lift off the parchment paper.
- For the Buttercream Filling:
- In a medium mixing bowl, beat the softened butter until smooth and creamy. Gradually add the powdered sugar, one tablespoon at a time, until fully combined. Stir in the vanilla extract and a pinch of salt.
- Add the heavy cream or milk, one tablespoon at a time, to reach a smooth, spreadable consistency. If desired, add a few drops of red food coloring to tint the filling.
- Assemble the Macarons:
- Once the macaron shells have cooled completely, flip them over. Pipe a small amount of the buttercream onto the flat side of one shell and sandwich it with another macaron shell.
- For the best flavor and texture, place the assembled macarons in the refrigerator for at least 24 hours to allow the filling to soften the shells.