Pink Heart Macarons
Calories: 8
Adjust Servings Here: 20 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.
Ingredients
Pink Macaron Shells
- 120 g (1¼ cups) Almond meal fine sifted)
- 100 g (¾ cups) Powdered sugar
- 70 g (2 large) Egg whites (room temperature)
- 70 g (⅓ cups) Granulated sugar
- ⅛ tsp Cream of tartar (optional for stability or 2 drops of lemon juice )
- 3 drops Pink gel food coloring
Swiss meringue buttercream
- 60 g (2 large) Egg whites
- 100 g (½ cups) Granulated sugar
- 150 g (⅔ cups) Unsalted butter (softened)
- ½ tsp Vanilla extract
Plus
- ¼ cup strawberry jelly or clear jam
Instructions
Pink macaron shells
- Prepare the Almond Mix: Pulse the almond meal in a food processor with the powdered sugar for a few seconds then sift them into a bowl.120 g Almond meal, 100 g Powdered sugar
- Make the Meringue: Whisk egg whites with a stand mixer and whisk attachment on medium speed until foamy in a clean, grease-free bowl. Add cream of tartar (if using), then gradually add granulated sugar while whipping. Beat until stiff, glossy peaks form. Add pink gel food coloring and mix just until incorporated.70 g Egg whites , 70 g Granulated sugar, ⅛ tsp Cream of tartar, 3 drops Pink gel food coloring
- Incorporate Dry Ingredients: Gently fold the almond mixture into the meringue in two additions, using a spatula in a J-motion. Stop folding when the batter flows like lava and falls in ribbons.
- Piping & Shaping: Transfer the batter into a piping bag with a small round tip. On a parchment-lined or silicone-lined baking sheet, pipe heart shapes by piping two teardrops or a V motion with gentle pressure. Tap the tray on the counter to remove air bubbles. Rest for 45-60 minutes until the surface forms a dry skin.
- Baking: Preheat oven to 140°C /285°F. Bake for 16-20 minutes, rotating the tray halfway. Macarons should have firm shells and well-formed feet.
- Cooling: Let cool completely before peeling off the parchment or silicone mat.
Swiss meringue buttercream
- Temper Eggs and Sugar: Place egg whites and sugar in a heatproof bowl over a saucepan of simmering water. Whisk constantly until the sugar dissolves (about 160°F / 70°C). Remove from heat, whip with a stand mixer and whisk attachment on high speed until stiff peaks form and the meringue cools.60 g Egg whites, 100 g Granulated sugar
- Add Butter: Slowly add softened butter, a piece at a time, while mixing on medium speed. Whip until smooth, then mix in vanilla extract.150 g Unsalted butter (softened), ½ tsp Vanilla extract
Assembling the Heart Macarons:
- Pipe a ring of Swiss meringue buttercream onto one macaron shell. Pipe a small amount of strawberry jelly into the center. Gently press another macaron shell on top. Store in an airtight container in the fridge for 24 hours to mature before serving.¼ cup strawberry jelly or clear jam
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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