Love is in the air, and so they say. Especially in this Month of Love. Making these Easy Valentine Heart Macarons is a perfect way to show our feelings.
The macaron side of my brain suddenly lit up of wanting to make more macarons. Thinking about what’s the color this time of the season… besides red. Then, I remember reading about some meaning of colors. I thought the Peach color is perfect.
I learned that the color Peach symbolizes happiness and love. It also signifies a warm feeling of friendship and caring. The color itself has a calming and rejuvenating effect, too.
That’s why I choose this color for my Valentine’s Heart Macarons. Because Valentine’s Day is not just for the loving couples, but this Heart Day calls us to show love to our family, friends, neighbors and collogues… I guess you are old enough to understand what I really mean.
And now, I’m sharing with you how to make these Easy Valentine’s Heart Macarons. I’ll be giving you some tips and advice that I always follow.
I’ve done a number of macarons already. And no… I don’t have a bakeshop! LOL! You might think I am very comfortable making the macarons now. Here’s what I did.
I tried and tested suggested tips and advice, and then saw what worked best for me. Sometimes I would come up with something like… ‘ let’s see what will happen if I do this.’
FOLLOW THESE NO-FAIL MACARON TIPS
- Always weigh all your ingredients. Because this is kind of a finicky recipe, you do have to weigh the ingredients–there might be more moisture in your almond flour than was in mine, you never know! And that is the exact kind of thing can throw off French macaron cookies in a heartbeat.
- Don’t over-mix. When you’re combining your wet and dry ingredients, only mix until the ribbon stage. Do not go past it. If you don’t get to the ribbon stage, you have to keep going, but if you have reached ribbon-satisfaction, STOP!
- If you don’t have a stand mixer, don’t fret! You can use a hand mixer, but like with everything, you’re going to spend a little bit more time putting elbow grease into these cookies.
Making the Heart Macarons
I know that the French macarons are so much better if the ingredients are measured by weight. So, I’ve been using something like this simple, flat digital scale if the ingredients needed to be weighed.
and lastly, I strongly suggest having a look at these 12 Tips for Perfect Macarons. There is more to learn there, too.
Here’s what you need:
- Digital Weighing scale (something like this)
- Templates (Small or Medium)
- Silicon Mat
- Piping bag with a medium round tip ( you may use a ziplock bag and cut off a corner)
Now that you have your tools, gather your ingredients now.
Are you ready to make these delightful macarons?
Let’s get started!
Love is in the air especially during this Month of Love. To make these Easy Valentine's Heart Macarons is a perfect way to show our feelings.
- 4 oz. confectioners sugar
- 2 oz. almond flour I recommend Bob’s Red Mill
- 1 oz granulated sugar
- 1/4 tsp salt
- 2 oz. egg whites roughly two eggs at room temperature
- 1 tsp vanilla optional or you can use your favorite extract
- 1/4 tsp salt
- 2 tsp Creamy Peach GEL food color ( I used Wilton) - you may opt to choose red or pink food coloring
- 1 stick softened butter (I used a vegan buttery stick)
- 1 1/2 cup powdered sugar
- 2 Tbsp Heavy Whipping Cream
- 1/2 tsp vanilla extract (or another flavor)
- 1/2 - 1 tsp Creamy Peach Gel Food Color (optional)
- Weigh out all of your ingredients.
- Sift together your almond flour and powdered sugar in a large bowl and set aside.
- Add your egg whites to the bowl of your mixer and start mixing on a medium speed until they get frothy. Add in the salt.
- Gradually add your sugar to the egg whites and mix at a medium speed until you get a soft peak consistency. Add in the food color to the meringue mixture before adding in dry ingredients.
- After the egg whites are the right consistency, add about 1/3 of the dry mixture to the egg whites and fold in until there are no dry spots left.
- Add in the remaining dry mixture to the meringue and fold in until there are no dry spots. Begin to check for the “ribbon” stage, where the batter falls off in ribbons and you can make a figure 8 without it breaking off. Once you get to this consistency stop folding.
- Prepare your piping bag with a medium round tip. Place your bag in a large cup to make it easier to add your batter. Slowly add in your batter.
- Place the macaron template under a silicon mat on a baking sheet.
- Hold your piping bag completely vertical when piping and lift straight up. Making about 1 1/2 to 2-inch circles.
- After you have piped all the batter, bang the baking sheet on the counter 10-20 times (seriously) to remove all air bubbles. Use a toothpick or something sharp to pop them.
- Now it is time to let them dry. Leave them sitting on the counter for 30-60 minutes until you can touch them and you can feel a “shell” form over them. No batter should come off on your finger.
- Preheat your oven to 300 degrees F. and bake your macarons for 10-15 minutes or until lightly browned. When you touch the top of the macaron it should not wiggle around.
- Allow them to cool COMPLETELY before taking them off the baking sheet.
FILLINGS FOR THE UNICORN MACARONS
TO MAKE THE BUTTERCREAM:
- Cream the butter until light and fluffy in a stand mixer or using a hand mixer.
- Slowly add in the powdered sugar, then add in the cream and vanilla.
- Add the food coloring and mix until the color is well blended. For a deeper color, add a bit more, until the color is to your liking.
- Add to a piping bag with no tip. Pipe a generous amount on the round macaron shells.
- Then sandwich them with the Unicorn shaped macaron shells.
- Keep in an airtight container in the refrigerator for 24-48 hours to allow them to “mature”.
Just be sure to pin this to your favorite easy desserts board on Pinterest, that way you can find it again really fast when you have completed what you needed.
Check these out! You will also enjoy these macarons, too.