Valentine Heart Macarons - Celebrate with French Macarons
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.
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.
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.
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.