Heart-Shaped Macarons (Print Version)
# Ingredients:
→ Macaron Shells
01 -
Red or pink food coloring if you want
02 -
½ teaspoon vanilla extract
03 -
¼ cup regular sugar
04 -
2 egg whites—let them sit out to warm up
05 -
½ cup almond flour
06 -
1 cup powdered sugar
→ Buttercream Filling
07 -
Red food dye (just if you feel like it)
08 -
A pinch of salt
09 -
2 tablespoons heavy cream or milk, whatever you’ve got
10 -
1 teaspoon vanilla extract
11 -
1 cup powdered sugar
12 -
½ cup butter, unsalted and soft
# Instructions:
01 -
Squish the buttercream in between cooled down shells. Chill 'em for a whole day in the fridge before you eat.
02 -
Mix your butter until it's airy, toss in the sugar a bit at a time, add in the vanilla, a little salt, and splash in the milk or cream till it’s perfect. Add that food coloring if you want fancy color.
03 -
Shove the tray in at 300°F and wait 18 to 20 minutes. Pull them out once they're firm, then let cool totally.
04 -
Use a piping bag to squiggle heart shapes on your lined tray. Let them chill out for half an hour to an hour, till you see a little skin on them.
05 -
Beat egg whites till they puff up. Slowly shake in the sugar till you get stiff peaks. Gently fold your flour mix and toss in some food coloring if that’s your jam.
06 -
Run almond flour and powdered sugar through a sifter together. Set aside and move on.
# Notes:
01 -
Super dainty heart-shaped French cookies stuffed with a slick vanilla buttercream. Awesome for Valentine’s or whenever you feel extra fancy.