Heart-Shaped Macarons Delight (Recipe for Printing)
Celebrate any event with these delicate heart-shaped macarons featuring almond flour shells and creamy buttercream filling. Ideal for February or romantic occasions. Save & click.
# What You Need:
→ Macaron Shells
01 -
1 cup powdered sugar
02 -
1/2 cup almond flour
03 -
2 large egg whites, at room temperature
04 -
1/4 cup granulated sugar
05 -
1/2 teaspoon vanilla extract
→ Buttercream Filling
06 -
1/2 cup unsalted butter, softened
07 -
1 cup powdered sugar
08 -
1 teaspoon vanilla extract
09 -
2 tablespoons heavy cream or milk
10 -
Pinch of salt
# How to Make It:
01 -
Sift the powdered sugar and almond flour together into a mixing bowl to ensure a fine, lump-free consistency.
02 -
In a clean bowl, use a hand mixer or stand mixer to whisk the egg whites. Begin at low speed and gradually increase to medium-high, whisking until soft peaks form.
03 -
Gradually add the granulated sugar to the egg whites while whisking, and continue to beat until stiff, glossy peaks are achieved. Blend in the vanilla extract.
04 -
Fold the sifted almond flour and powdered sugar mixture into the meringue until the batter flows slowly and ribbons off the spatula.
05 -
Transfer the macaron batter into a piping bag fitted with a round tip. Pipe heart shapes onto a parchment-lined baking sheet.
06 -
Let the piped macarons sit at room temperature for 30 to 60 minutes, allowing a dry skin to form on the surface.
07 -
Preheat the oven to 300°F. Bake the macarons for 18 to 20 minutes, ensuring they are firm to the touch and release cleanly from the parchment.
08 -
In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, one tablespoon at a time, until fully incorporated. Stir in vanilla extract, salt, and add the heavy cream or milk until a smooth, spreadable consistency is reached.
09 -
Once the shells are completely cool, pipe or spread a small amount of buttercream onto the flat side of one shell and sandwich with a matching shell.
10 -
Refrigerate the assembled macarons for at least 24 hours to enhance flavor and texture.
# Extra Tips:
01 -
Allowing the piped shells to rest and develop a dry skin is essential for achieving distinct macaron feet.
02 -
Monitor batter consistency to avoid over- or undermixing for the best shell texture.