Sweetheart Macarons

Macarons are more than just a dessert; they are a delightful French pastry that has captured the hearts of dessert lovers around the world. These delicate, colorful confections are renowned for their crisp exteriors, chewy interiors, and a variety of luscious fillings. With their elegant appearance and exquisite taste, macarons have become a staple at celebrations, making them an ideal choice for special occasions such as Valentine's Day, anniversaries, and weddings.

Discover the art of making Sweetheart Macarons, a delightful French pastry that adds a touch of romance to any occasion. With their charming pink color and rich flavors, these chewy confections feature crispy exteriors and creamy fillings, making them perfect for Valentine's Day, anniversaries, or just a sweet indulgence. This recipe walks you through the essential ingredients, preparation steps, and tips for piping and baking to ensure your macarons turn out beautifully every time. Impress your loved ones with these stunning and delicious treats that are as enjoyable to make as they are to share.

Print Recipe Pin Recipe

Ingredients

1 cup almond flour

1 ¾ cups powdered sugar

3 large egg whites (room temperature)

¼ cup granulated sugar

½ teaspoon cream of tartar

1 teaspoon vanilla extract

Pink gel food coloring (optional)

½ cup unsalted butter (softened)

1 cup powdered sugar (for filling)

½ teaspoon vanilla extract (for filling)

2 tablespoons heavy cream (for filling)

Edible glitter or sprinkles (optional, for decoration)

Instructions

Prep your workspace: Preheat your oven to macaron temperature: 300°F (150°C). Line two baking sheets with parchment paper and set aside. You might use a template under the parchment for uniformity.

Make the macaron shell mixture: In a medium bowl, sift together the almond flour and powdered sugar. This step is crucial for ensuring your macarons come out smooth and delicate.

Whip the egg whites: In a clean, dry mixing bowl, beat the egg whites at medium speed until foamy. Add the cream of tartar and increase the speed to medium-high. Gradually add the granulated sugar until stiff peaks form and the mixture is glossy. This should take about 5 minutes.

Color the mixture: Once the meringue is whipped, add the vanilla extract and a few drops of pink gel food coloring, beating gently just to combine, until the color is uniform.

Combine wet and dry ingredients: Gently fold the almond flour mixture into the meringue using a spatula. Be careful not to deflate the mixture. The batter should be thick yet flow slowly off the spatula, creating a “figure-8” shape without breaking.

Pipe the macarons: Transfer the batter to a piping bag fitted with a round tip. Pipe small circles (about 1.5 inches wide) onto the prepared baking sheets, ensuring there is space between each macaron. Tap the baking sheets on the counter to release any air bubbles.

Rest the macarons: Let the piped macarons sit at room temperature for 30-60 minutes, or until they form a skin on the top and are no longer sticky to the touch.

Bake: Once dried, bake the macarons in the preheated oven for 15-18 minutes. Rotate the trays halfway through baking to ensure even cooking. They are done when they have a smooth surface and a “foot” forms underneath.

Cool: Allow the macarons to cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely.

Prepare the filling: In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar and vanilla extract, mixing until smooth. Add heavy cream to achieve your desired consistency.

Assembly: Once the macaron shells are completely cool, pipe a small amount of filling onto the flat side of one macaron and sandwich it with another shell. Repeat this process with the remaining macarons.

Final touch: If you like, sprinkle edible glitter or decorative sprinkles on the filled macarons for that extra flair.

Let them mature: Refrigerate the macarons for at least 24 hours to let the flavors meld together. Remove from the fridge an hour before serving for the best texture.

Prep Time: 30 minutes | Total Time: 2 hours | Servings: 24 macarons