Thank you for sharing!

I’m so in looove! I’m in love with macarons! They always put me into creative mode every time I make them. Just like these Valentine Macarons. 

Valentine’s Day is just around the corner. They say that love is in the air, and little cupid needs to start planning his moves. Meanwhile, I will also be planning on making these lovely macarons. 

Surely, you will fall in love with these Valentine Macarons, Aw! Don’t worry… they are so easy to make, Nothing complex. I’ll show you the tricks!

HERE ARE SOME NO-FAIL MACARON TIPS YOU CAN FOLLOW:

• 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.
• 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 kind of thing can throw off French macaron cookies in a heartbeat.

Important Things About Making the Valentine Macarons

You’re going to need some tools so you can make these cookies nicely. 

Because you’ll need to weigh the ingredients, you’ll be needing something like this simple, flat digital scale (paid link). I’ve been using it for quite some time whenever the ingredients needed to be weighed.

And then you’ll need this template  So you’ll know about how much to put out on your silicone mat (paid link) Valentine Macarons Recipe – Best ever–and thus how big your French macaron cookies will be.

You will need two piping bags with a medium and small size tip. You can also use a zip lock bag making a cut on one corner.

Furthermore, I also suggest having a look at these 12 Tips for Perfect Macarons. There is more to learn there, too.

There are 2 options in this recipe. You can make just the red or the cream colored Valentine Macarons, or you can do both colors

Moreover, if you are going to make the cream colored macarons,you will also need the red coloring for the design.

Read the Notes after you checked the ingredients.

Ingredients for the Valentine 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 (adjust the amount if you are going to make 2 colored macarons or the cream colored macarons)

GANACHE

• 1/2  cup  chocolate chips
• 1/4  cup  heavy whipping cream
• Roughly 12 fresh raspberries (optional)

NOTE:

If you are going to make red and cream macarons, use 1 – 1 1/2 teaspoon of red Gel Food color depending on how deep you like the red colors.

For the Ganache, you may use 1/4 cup chocolate chips and 1/4 cup white chocolate chips. Divide the heavy whipping cream.

Instructions in Making the Valentine Macarons

COOKIES

1. First, weigh out all of your ingredients.
2. Next, sift together your almond flour and powdered sugar in a large bowl and set aside.
3. 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.
4. 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.
5. 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.
6. 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.

Now… To Make the Macarons:

1. Prepare your piping bag with a medium round tip. Then, place your bag in a large cup to make it easier to add your batter. Slowly add in your batter.
2. Also, prepare your piping bag with a small round tip. Add a small amount of red batter. This is for the red designs on top of your cream-colored macarons. 
3. Place the macaron template under a silicon mat on a baking sheet.
4. Hold your piping bag with the medium size hole completely vertical when piping and lift straight up. Making about 1 1/2 to 2-inch circles.
5. 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.
6. On the cream-colored macarons, hold the piping bag with a small hole completely vertical on top of the cookie batter. Then, quickly shape a small heart in the middle or on the side. OR just squeeze a bit over the cookie. Get a Toothpick and swirl the red around. That brings the marble effect design. Then do No. 9 instruction.
7. 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.
8. 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”.
9. Allow them to cool COMPLETELY before taking them off the baking sheet.

GANACHE

1. 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.
2. 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 (optional).
3. Sandwich them with the remaining macaron shells.
4. Keep in an airtight container in the refrigerator for 24-48 hours to allow them to “mature”.

ENJOY!

Did you like this recipe? Don’t Forget to Pin this into your favorite Macarons Pinterest Board especially if you plan to do this later.

You will love these Macarons, too:

Snowman Macarons – Delicious Frosties

 

Andes Mint Macarons

 

Bailey’s Macaron Cookies

 

Fruity Pebbles Macarons

Turtle French Macaron Cookie Recipe

 

Thank you for sharing!