It’s the month of loooove and everybody’s preparing to celebrate with a kiss and a sweetie. These Heart Macarons are all you need to make your way into your sweetheart’s heart.
People are always in love… love family, friends, the better half, and soon-to-be better-half, and even pets (but don’t give them macarons, that’s not what I’m suggesting LOL).
We always like to show that we care for them. And Valentine’s Day is a perfect day for most people to show their love by making simple things that may mean a lot.
These cute Heart Macarons are just perfect for that and I seriously can’t tell you how fun they are as a gift.
Heart Macarons
I have been making different macarons here and there. Although it’s not that many. But I have learned a few things. So I thought I’d share a little.
French macarons are way better (and easier) if the ingredients are measured by weight. I’ve been using something like this simple, flat digital scale that I like a lot because it’s easy to clean.
And then you need a template so you know about how much to put out on your silicone mat–and thus how big your French macaron cookies will be. I made 2 templates for small hearts and medium hearts. So you have 2 sizes to choose from.
And of course a piping bag with a small size tip. You can also use a zip lock bag making a cut on one corner.
I also recommend having a look at these 12 Tips for Perfect Macarons. There’s more to learn there, too that just opens up a whole new world of macaron baking LOL!
What You Need to Make Heart Macarons
COOKIES
- 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 red GEL food color
GANACHE
- 1/2 cup chocolate chips
- 1/4 cup heavy whipping cream
Optional
- Edible gold flakes (as decorations)
How to Make Heart Macarons
COOKIES
First, weigh out all of your ingredients.
Next, 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 in your sugar to the egg whites and mix on a medium speed until you get a soft peak consistency. (see photo about, VERY important) 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.
Baking Time…
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 on the “feet”.
Allow them to cool COMPLETELY before taking them off the baking sheet.
GANACHE
Place the chocolate chips and heavy whipping cream in a microwave-safe bowl and melt in thirty-second increments until fully melted. Allow to sit for 10-15 minutes until thickened. You can also put the ganache in the fridge to speed up the thickening process.
Once the ganache is ready, place in a piping bag with a star tip, and pipe a generous amount on half the macaron shells. Add half of a fresh raspberry in the middle of the ganache.
Sandwich them with the remaining macaron shells.
Put a piece or two edible gold flakes on the top side of the macaron. Of course, this is optional.
Keep in an airtight container in the refrigerator for 24-48 hours to allow them to “mature”.
Enjoy!
Heart Macarons
It’s the month of loooove and everybody’s preparing to celebrate with a kiss and a sweetie. These Heart Macarons are all you need!
Ingredients
COOKIES
- 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 red GEL food color
GANACHE
- 1/2 cup chocolate chips
- 1/4 cup heavy whipping cream
OPTIONAL
- Edible gold flakes (for decoration)
Instructions
COOKIES
- First, weigh out all of your ingredients.
- Next, 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 in your sugar to the egg whites and mix on a medium speed until you get a soft peak consistency. (see photo about, VERY important) 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 on the “feet”.
- Allow them to cool COMPLETELY before taking them off the baking sheet.
GANACHE
- Place the chocolate chips and heavy whipping cream in a microwave-safe bowl and melt in thirty-second increments until fully melted. Allow to sit for 10-15 minutes until thickened. You can also put the ganache in the fridge to speed up the thickening process.
- Once the ganache is ready, place in a piping bag with a star tip, and pipe a generous amount on half the macaron shells. Add half of a fresh raspberry in the middle of the ganache.
- Sandwich them with the remaining macaron shells.
- Put a piece or two edible gold flakes on the top side of the macaron. Of course, this is optional.
- Keep in an airtight container in the refrigerator for 24-48 hours to allow them to “mature”.
Enjoy!
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 70Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 18mgSodium: 59mgCarbohydrates: 9gFiber: 1gSugar: 8gProtein: 2g
Still need to hit to store up for some of the ingredients? Now worries – but take a second to pin this to your favorite easy dessert recipes board so you can get back to this recipe easily when you get back from the store.
Check out these easy macaron recipes, too.
