Sweet Heart Vanilla Macarons (Print Version)
# Ingredients:
→ Shell Mixture
01 -
1/2 cup almond flour
02 -
1/4 cup white sugar
03 -
1 cup confectioners' sugar
04 -
2 large egg whites, room temp
05 -
Dash of vanilla flavoring (1/2 tsp)
06 -
Optional: pink or red food dye
→ Filling
07 -
1 cup powdered sugar
08 -
1/2 cup softened unsalted butter
09 -
1 teaspoon vanilla
10 -
Two tablespoons milk or heavy cream
11 -
A sprinkle of salt
12 -
Optional: red food dye
# Instructions:
01 -
Combine the almond flour and powdered sugar by sifting them into one bowl. Make sure they’re smooth and lump-free, then set them aside.
02 -
In a spotless bowl, use a hand or stand mixer to whip egg whites. Start slow, then crank it up to medium-high. Once soft peaks form, sprinkle in the granulated sugar gradually. Continue mixing until stiff peaks appear.
03 -
Gently fold the sifted dry ingredients into the whipped egg whites using a spatula. Optionally, mix in a couple of food coloring drops. Keep folding until the texture flows like thick lava when dropped off the spatula.
04 -
Fill a piping bag fitted with a round tip with the batter. On parchment-paper-lined baking sheets, make small heart shapes by first drawing a 'V'. Try keeping them similar in size.
05 -
Leave the piped hearts out at room temperature for about 30 minutes to an hour. They need to form a dry surface to achieve those classic ruffled feet while baking.
06 -
Heat the oven to 300°F (150°C) and bake after drying. You'll need 18–20 minutes until the shells are firm and peel off the parchment smoothly.
07 -
Beat softened butter smooth in a bowl. Add powdered sugar bit by bit until combined. Stir in vanilla and salt. Slowly add the cream or milk until it’s smooth and spreadable. Optional: drop in red food color.
08 -
Once the shells are completely cooled, place one flat-side-up. Add a tiny dollop of buttercream and sandwich another flat side on top.
09 -
Pop the finished macarons in the fridge for a full day. This will soften the shells for extra deliciousness.
# Notes:
01 -
Precise measurements and timing make macarons work. Always let them dry fully and use ingredients at room temperature.
02 -
Heart macarons stay fresh for up to a week in the fridge when sealed tight in a container.