Sweet Heart Shaped Macarons

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Here’s my go-to recipe for heart shaped macarons, with a simple method that helps you create those perfect little cookies, complete with smooth tops, cute ruffled feet, and a creamy filling that holds everything together.

These sweet treats have become a Valentine’s Day tradition in our house, and I usually make a double batch because they disappear so quickly. Nothing says “I love you” quite like homemade macarons, don’t you think?

What Kind of Almond Flour Should I Use?

For macarons, you’ll want to use blanched almond flour, which is made from almonds that have had their skins removed – this gives you that classic smooth macaron surface. Regular almond meal or natural almond flour (made with skin-on almonds) will work in a pinch, but your macarons might end up with tiny brown specks and a slightly rougher texture. Before using your almond flour, it’s worth taking the extra step to sift it to remove any larger pieces. If you’re having trouble finding almond flour at your local store, you can usually spot it in the baking section or near other specialty flours – just make sure the package specifically says “finely ground” or “super-fine” for the best results.

Options for Substitutions

When it comes to macarons, some ingredients are non-negotiable, while others offer a bit of wiggle room. Here’s what you need to know:

• Almond flour: This is a must-have ingredient that can’t be substituted – it’s what gives macarons their signature texture and taste. Just make sure it’s finely ground almond flour, not almond meal.
• Gel food coloring: While gel food coloring is best, you can use powder food coloring. Avoid liquid food coloring as it can mess up the moisture content of your macaron batter.
• Lemon juice (for filling): You can swap fresh lemon juice with any citrus juice like lime or orange. For a different flavor profile, try using vanilla extract, rose water, or other flavor extracts – just use half the amount.
• Unsalted butter: For the filling, you can use salted butter (just skip the added salt) or cream cheese for a tangier taste. If using cream cheese, reduce the powdered sugar by 1/4 cup.
• Egg whites: Fresh egg whites are essential – carton egg whites won’t work well for macarons as they don’t whip up properly.

Watch Out for These Mistakes While Baking

The trickiest part of making heart-shaped macarons is getting the batter consistency right – too thick and your macarons will have peaks, too thin and they’ll spread into unrecognizable blobs instead of hearts. To achieve the perfect consistency, count your folding strokes during the macaronage process and stop when the batter flows like slow-moving lava, typically around 40-50 folds.

Temperature control is crucial – cold egg whites won’t whip properly and room temperature ingredients help create those signature “feet,” so make sure to let your ingredients sit out for at least an hour before starting.

Another common mistake is rushing the drying process – your macarons need to develop a skin before baking, so let them rest at room temperature until they feel dry to a gentle touch (usually 30-45 minutes, depending on humidity).

For the best results, invest in an oven thermometer since most home ovens run hot or cold, and remember that opening the oven door during baking can cause your macarons to crack or develop hollow shells.

What to Serve With Macarons?

These sweet little French cookies are perfect for serving alongside your favorite hot beverages! A cup of earl grey tea or a smooth cappuccino makes an excellent companion to these delicate macarons. If you’re hosting afternoon tea or a special occasion, try creating a dessert plate by pairing them with fresh berries, chocolate-covered strawberries, or other small cookies. For a cozy evening treat, serve your macarons with a glass of cold milk or hot chocolate – the combination of the crispy shell and creamy filling goes perfectly with these classic drinks.

Storage Instructions

Keep Fresh: Once you’ve filled your macarons, let them mature in the fridge for 24 hours in an airtight container – this helps them develop that perfect texture! After that, they’ll stay fresh in the fridge for up to 5 days. The waiting is worth it, I promise!

Freeze: These heart-shaped treats are perfect for making ahead! Place them in a freezer-safe container with parchment paper between layers and they’ll keep for up to 3 months. Just remember to freeze them after they’ve been filled and have matured in the fridge for 24 hours.

Thaw: When you’re craving your frozen macarons, just transfer them to the fridge the night before you want to enjoy them. Let them come to room temperature for about 20 minutes before serving – this brings out their best flavor and texture.

Preparation Time	30-45 minutes
Cooking Time	12-15 minutes
Total Time	42-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1400-1600
• Protein: 20-25 g
• Fat: 60-70 g
• Carbohydrates: 200-220 g

Ingredients

• 70 grams (approximately 2/3 cup) almond flour, at room temperature
• 120 grams (around 1 cup) powdered sugar
• 2 large egg whites (about 65 grams, at room temperature)
• 50 grams (a level 1/4 cup) granulated sugar
• 1 small strip red or pink gel food color
• Optional: sprinkles
• 6 tablespoons unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1/8 teaspoon salt
• 2 tablespoons fresh lemon juice (from 1 small lemon or half a large one)

Step 1: Prepare the Dry Ingredients

In the bowl of a food processor, combine 70 grams of almond flour and 120 grams of powdered sugar.

Pulse the mixture twice, then process it for 1 and a half minutes.

Sift the processed mixture and discard any remaining solids (there should be less than 1 tablespoon of solids left in the sieve).

Step 2: Make the Meringue

Place 2 egg whites in a large, clean, and dry mixing bowl.

Beat them until they become foamy.

Gradually add 1/4 cup of granulated sugar and continue to beat on high speed for about 2 and a half minutes, or until stiff glossy peaks have formed.

Incorporate a 1-inch strip of red gel food coloring by folding it gently with a spatula, just until the color is mixed evenly.

Step 3: Combine and Prepare the Batter

Gently fold the sifted almond flour and sugar mixture into the meringue.

Use the folding method: scrape the batter around the bowl’s sides, then press the flat side of the spatula firmly through the center.

Repeat this process until the batter flows like lava and forms a thick ribbon when flowing off the spatula, approximately 35-40 complete strokes.

Step 4: Shape the Cookies

Print 4 copies of a heart template and place them on 2 baking sheets under silicone liners or parchment paper (do not use wax paper).

This template will guide you in piping the heart shapes.

Transfer the batter to a large piping bag fitted with a 3/8-inch round tip.

Pipe each heart by starting at the top left, pulling down towards the center, then repeating from the top right, finishing with a flick if needed.

Add sprinkles as desired.

Step 5: Bake the Cookies

Firmly tap the baking sheets on the counter 15-20 times to release air bubbles.

Poke any visible bubbles with a toothpick.

Let the cookies sit at room temperature for 30 minutes or until they’re no longer sticky to the touch, with a thin film formed on top.

Preheat your oven to 300˚F.

Bake each sheet one at a time for 12-15 minutes at 300˚F.

Allow cookies to cool to room temperature before removing them, as they should easily slide off the baking sheet once cooled.

Step 6: Make the Buttercream

In a medium mixing bowl, cream 6 tablespoons of softened butter on high speed for 2 minutes.

Add 1 and a half cups of powdered sugar, 1/2 cup at a time, beating to incorporate fully between each addition.

Mix in 1/8 teaspoon of salt.

Once all the sugar is incorporated, increase to high speed and beat for an additional 2 minutes.

Add 2 tablespoons of lemon juice and beat for another minute until the buttercream is whipped and fluffy.

Transfer it to a clean piping bag fitted with the same 3/8-inch round tip.

Step 7: Assemble the Cookies

Flip over half of the cookies and pipe generous amounts of buttercream frosting onto the flat sides, shaping it into a heart.

Find a similarly sized unfrosted half and sandwich them together.

Enjoy your delightful heart-shaped macarons!