If you love making macarons than you must try these Valentine Heart Macarons. You will be surprised how easy these hearts are to pipe. Nothing like turning your classic strawberry macaron recipe into something more special for someone very special.
Table of Content
Don't these look quaint? Now I must admit I was supposed to make these for Ziv but it was a bad idea to tell the kids about it. Well, they figured that since it was for their dada they had the right to be all over it. And, it's not easy to take photos and make macarons with kids around. As a result, some of the photos came blurry!! Eesh.
This is my original recipe for strawberry French macarons with strawberry buttercream - just piped in a heart shape.
You can also find all my macarons recipes here. The following are just a few samples.
- Classic Vanilla Macarons (great for beginners)
- Blueberry Macarons with Blueberry Filling and Swiss Meringue Buttercream
- Raspberry Macarons with Raspberry Filling and Swiss Meringue Buttercream
- Lemon French Macarons with Lemon Curd and SMBC
- Strawberry Lemon Macaron with Strawberry Jam Filling and SMBC
- Orange Macarons with Orange curd filling with SMBC
- Matcha Macarons with Match Cream and SMBC
Step by step instructions
Whip egg whites
- Place the egg whites in a grease-free mixer bowl with whisk attachment - start whisking on medium speed.
- Add cream of tartar.
- After a few seconds start adding the fine white sugar a little at a time.
- Once all the sugar has been added - whisk on medium-high for another minute or so until stiff peaks.
- Add zest, food color and extract.
Prepare dry ingredients
- Ensure the almond meal is super fine. If necessary pulse in the food processor a few times.
- Sieve the powder sugar and Almond meal at least twice to remove any coarse nuts.
Macronage
- Next, add the dry mixture all at once.
- You need to fold the mixture until you have what is called a dropping consistency or a thick cake batter consistency.
This means when you hold a little batter in your spoon and drop it back into the bowl it should drop smoothly not forcefully.
Pipe
- Next place the batter into a piping bag with a large round tip.
- Pipe similar size Macarons on to a parchment paper using a template.
- The best way to pipe these hearts is to use a heart template. I pipe two teardrop shapes with the tail tapering downwards. When the two teardrops meet it forms a heart shape.
- Tap the baking sheet on the counter a couple times so all the air pockets will rise to the top and release. That way you won't have big holes in your macarons.
- Let the macarons rest in a cool dry place for about 20 minutes so the tops will get crusted. In places with high humidity, this can take up to 30 minutes. This will give you a good dry shell on top.
- While the macarons are drying - preheat the oven to 150 C/300 F.
Bake / cool
- Bake these for 15 to 18 minutes depending on your oven. The tops will look set and the bottom should not be wet.
- The top shell should be shiny and the bottom crusty (also called macaron feet).
- Let cool on the parchment for a while then take them off and let cool completely.
Fill / store
- Once cool, fill with your favorite filling.
- Macarons must be stored in the fridge and are best eaten one or two days later.
Filling for Valentine heart macarons
With my kids, strawberry jam with strawberry buttercream works a treat.
You can use store-bought strawberry jam or homemade Strawberry Jam
Strawberry buttercream (quick and easy)
Ingredients
- Unsalted butter - 60 grams (¼ stick)
- Powdered sugar - 125 grams (1 cup)
- Strawberry jam - 2 tbsp
Method
- Cream all three well until light and fluffy.
- If needed add a tablespoon or more of milk or cream.
I do hope you find the time to make these. They are so cute. Don't you agree?
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Printable Recipe
Valentine Heart Macarons - Celebrate with French Macarons
Print Pin Rate Share by Email Share on FB Save GrowCalories: 104kcal
Adjust Servings Here: 25 macarons
Description
If you love making macarons than you must try these Valentine Heart Macarons. You will be surprised how easy these hearts are to pipe. Nothing like turning your classic strawberry macaron recipe into something more special for someone very special.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Bake the Macarons
- 3 oz (90 g) Egg whites (3 large egg whites)
- ⅛ teaspoon Cream of tartar (optional)
- ¼ cup (50 g) Sugar
- 7 oz (200 g) Powdered sugar
- 1 cup (100 g) Almond meal
- ½ teaspoon Strawberry extract
- 2 - 3 drops Pink color gel
Strawberry Buttercream (quick and easy)
- 2 cups Strawberry buttercream
- ½ cup Strawberry jam
Instructions
Whip egg whites
- Place the egg whites in a grease-free mixer bowl with whisk attachment - start whisking on medium speed.
- Add cream of tartar.
- After a few seconds start adding the fine white sugar a little at a time.
- Once all the sugar has been added - whisk on medium-high for another minute or so until stiff peaks.
- Add zest, food color and extract.
Prepare dry ingredients
- Ensure the almond meal is super fine. If necessary pulse in the food processor a few times.
- Sieve the powdered sugar and Almond meal at least twice to remove any coarse nuts.
Macronage
- Next, add the dry mixture all at once.
- You need to fold the mixture until you have what is called a dropping consistency or a thick cake batter consistency. Which means when you hold a little batter in your spoon and drop it back into the bowl it should drop smoothly not forcefully.
Pipe
- Next place the batter into a piping bag with a large round tip.
- Pipe similar size macarons on to a parchment paper using a template.
- The best way to pipe is to squeeze until you have a good mound then swirl the tip to one side. But don't' worry if you don't get it. Just take the tip of your finger and tap the points down.
- Tap the baking sheet on the counter a couple times so all the air pockets will rise to the top and release. That way you won't have big holes in your macarons.
- Let the macarons rest in a cool dry place for about 20 minutes so the tops will get crusted. In places, with high humidity, this can take up to 30 minutes. This will give you a good dry shell on top.
- While the macarons are drying - preheat the oven to 150 C/300 F.
Bake / Cool
- Bake these for 15 to 18 minutes depending on your oven. The tops will look set and the bottom should not be wet.
- The top shell should be shiny and the bottom crusty (also called macaron feet).
- Let cool on the parchment for a while then take them off and let cool completely.
Fill / Store
- Once cool, fill with your favorite filling.
- Macarons must be stored in the fridge and are best eaten one or two days later.
Nutrition Information
Calories: 104- kcalCarbohydrates: 16- gProtein: 1- gFat: 3- gSaturated Fat: 1- gCholesterol: 5- mgSodium: 7- mgPotassium: 8- mgFiber: 0- gSugar: 15- gVitamin A: 60- IUVitamin C: 0.2- mgCalcium: 9- mgIron: 0.2- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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