It’s Galentine’s Day, and what better way to celebrate friendship than with a scrumptious brunch featuring delightful treats? These Heart-Shaped Macarons are not only a feast for the eyes but also give a tasty nod to the occasion with their charming shape and flavors. With their delicate shells and luscious filling, macarons have a way of making any gathering feel a little more special. Whether you’re gathering with your closest friends or surprising a loved one, these cute confections will surely steal the show.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Galentine’s Brunch Foods : Heart-Shaped Macarons
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Galentine’s Brunch Foods : Heart-Shaped Macarons

Galentine’s Brunch Foods : Heart-Shaped Macarons

When I first made Heart-Shaped Macarons for a friend’s brunch, I was captivated by their delightful combination of textures: the crisp shell gives way to a creamy filling that melts in your mouth. The artistry involved in making these treats adds an extra layer of joy to the experience, making it feel almost like therapy! Plus, they’re budget-friendly, easy to make, and just plain fun. So, gather your best gal pals, set the table, and let’s bring some sweetness into the air with these adorable macarons.

Why You’ll Love This Recipe

Simple & Quick: Whip up these macarons in around 90 minutes.
Irresistible Flavor: The perfect balance of sweetness with a hint of vanilla makes each bite heavenly.
Eye-Catching Appeal: The heart shape adds a romantic touch, perfect for brunch.
Flexible Serving: Serve them as a light dessert or a sweet morning pick-me-up.
Diet-Friendly Options: They can easily be made gluten-free by ensuring the almond flour is certified gluten-free.

Ingredients You’ll Need

1 cup (100g) almond flour: A key ingredient that gives macarons their signature texture. Ensure it’s finely ground for best results.
1½ cups (180g) powdered sugar: Adds sweetness and helps create that lovely smooth texture in the shells.
3 large egg whites (around 90 grams), at room temperature: Fresh egg whites work best for optimal whipping. Room temperature is ideal for achieving those stiff peaks.
¼ teaspoon cream of tartar: Stabilizes the egg whites and helps to maintain their structure as you mix.
¼ cup granulated sugar: Gradually added to sweeten the egg whites while whipping to a glossy finish.
¼ teaspoon red gel food coloring: Gives the macarons a romantic red hue. Gel coloring is recommended for vibrant color without adding excess liquid.
½ teaspoon pure vanilla extract: Infuses a delightful flavor that complements the sweetness beautifully.
¼ cup unsalted butter, softened: Used in the filling for a creamy texture. Make sure it’s softened for easy mixing.
1 cup powdered sugar (for filling): Sweetens the buttercream and contributes to its velvety texture.
2 tablespoons heavy whipping cream: Makes the filling richer and creamier.
1 teaspoon pure vanilla extract (for filling): Adds that extra layer of comforting vanilla flavor.

How to Make Galentine’s Brunch Foods : Heart-Shaped Macarons

Prepare Templates: Start by printing out four copies of your heart templates. These will guide you in creating perfectly shaped macarons.

Sift Dry Ingredients: Using a large sieve, sift together 1 cup almond flour and 1½ cups powdered sugar into a large bowl. Repeat this sifting process twice; it’s essential for achieving the light, delicate texture that macarons are famous for. Set the mixture aside.

Beat Egg Whites: In either a large bowl or the bowl of a stand mixer, pour in 3 large egg whites and ¼ teaspoon cream of tartar. Beat the mixture on medium-low speed until soft peaks start to form, resembling fluffy clouds.

Add Granulated Sugar: Slowly sprinkle in ¼ cup granulated sugar while continuing to beat the egg whites. Increase your mixer speed to high and beat until you reach almost stiff peaks—this will ensure the macarons have enough stability to hold their shape.

Incorporate Color & Flavor: Gently fold in ¼ teaspoon red gel food coloring and ½ teaspoon pure vanilla extract. Mix until you achieve stiff peaks, which means if you tilt the bowl, nothing will slide out.

Fold in Dry Ingredients: Carefully incorporate one-third of the sifted dry ingredients into the egg white mixture with a spatula until fully combined. Then, fold in the remaining mixture. The batter should flow smoothly off the spatula and form a “figure 8” without breaking. This is crucial for achieving that lovely macaron shell texture.

Pipe Batter into Shapes: Position two heart templates side by side on a cookie sheet, and place parchment paper on top of them. Fill a piping bag fitted with a small round tip with your macaron batter, and pipe onto the parchment paper following the heart shapes. Use a toothpick to guide the batter into the edges and create a pointed base.

Release Air Bubbles: Gently tap the pan on the counter five times to let any air bubbles escape. If you see any bubbles on the surface, use a toothpick to pop them.

Let Rest: This step is vital! Allow the macarons to rest in a dry area for 45 minutes to an hour until their tops are no longer tacky to the touch. This drying time helps create the iconic macarons’ feet when baking.

Preheat Oven: While the macarons rest, preheat your oven to 315°F (160°C).

Bake Macarons: Bake the macarons one cookie sheet at a time for about 13 minutes, keeping an eye out for those lovely feet rising. They should not brown—look for a firm top and a little lift.

Cool Down: After baking, allow the macarons to cool on a cooling rack for about 10 minutes. Then, keeping them on the parchment, let them cool completely for another 10 minutes.

Prepare Buttercream Filling: In a large bowl, cream ¼ cup unsalted butter with an electric mixer on medium speed until smooth. Gradually add in 1 cup powdered sugar, mixing until creamy and smooth.

Mix in Cream: Blend in 2 tablespoons heavy whipping cream and 1 teaspoon pure vanilla extract until combined. The filling should be soft yet hold its shape perfectly.

Pipe the Filling: Use a spatula to transfer the buttercream into a piping bag fitted with a large round tip. Pipe the buttercream onto the bottom of half of the cooled macaron shells.

Assemble Macarons: Carefully place the other half of the macaron shells on top of the piped buttercream, creating cute little sandwiches.

Store for Best Flavor: For the best texture and flavor, refrigerate your macarons for 1-2 days before serving. This allows the flavors to meld beautifully.

Storing & Reheating

Store your Heart-Shaped Macarons at room temperature in an airtight container for up to three days. If you want to extend their life, refrigerate them for up to a week, ensuring they’re well sealed. You can also freeze the macarons individually for up to three months—simply place them in a single layer in a freezer-safe container. To refresh their texture, let them thaw in the refrigerator, then bring to room temperature before enjoying.

Chef’s Helpful Tips

Always use room temperature egg whites; this will help achieve maximum volume when beating them.
Be cautious not to overmix the batter, or the macarons will lose their light texture.
If you’re having trouble with the feet forming, ensure your macaron batter is not too runny.
Pipe with confidence, taking care to maintain constant pressure for even shapes.
Consider flavor variations for the filling, such as chocolate or fruit-infused versions for a twist.

These Heart-Shaped Macarons are not just gorgeous; they’re a testament to your dedication and love for baking. The soft almond flavor combined with the sweet vanilla buttercream makes them irresistible. Whether you make them for a special celebration or just because, these delightful treats will surely bring smiles all around. Get ready to gather your favorite friends, pour some bubbly, and enjoy a beautifully curated brunch with these charming macarons!

Recipe FAQs

Can I make these macarons gluten-free?

Absolutely! Just ensure you’re using certified gluten-free almond flour. This ingredient is not only gluten-free but also integral in making those delicate shells.

How do I know when my macarons are done baking?

Perfect macarons should have risen slightly and formed feet. They should feel firm on top when lightly touched. If they spring back without leaving an imprint, they are ready!

Can I make the macarons ahead of time?

Yes, you can! See our storage tips above. Refrigerating or chilling the macarons allows the flavors to develop and can actually enhance the taste.

How can I prevent my macarons from cracking?

Cracking often happens if the oven temperature is too high or if the batter is too runny. Make sure you let them rest before baking to develop a skin, and always closely monitor your oven’s temperature with an oven thermometer.

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Galentine’s Brunch Foods : Heart-Shaped Macarons

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Author: Anna
Prep Time: 90 minutes
Cook Time: 103 minutes
Total Time: 3 hours 13 minutes
Yield: 30 servings 1x
Category: Desserts & Appetizers
Method: Baking
Cuisine: French

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Description

These Heart-Shaped Macarons are not only visually stunning but also a treat for the taste buds. With their light texture and sweet filling, they come together easily using almond flour, egg whites, and a hint of vanilla. Perfect for a delightful brunch or a charming dessert for any occasion!

Ingredients

Scale

1 cup (100g) almond flour
1½ cups (180g) powdered sugar
3 large egg whites around 90 grams, at room temperature
¼ teaspoon cream of tartar
¼ cup granulated sugar
¼ teaspoon red gel food coloring
½ teaspoon pure vanilla extract
¼ cup unsalted butter softened
1 cup powdered sugar
2 tablespoons heavy whipping cream
1 teaspoon pure vanilla extract

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Instructions

Print out 4 copies of the Heart Template.
Sift the almond flour and powdered sugar together twice into a large bowl and set aside.
In a mixing bowl, combine egg whites and cream of tartar. Beat on medium-low speed until soft peaks form.
Gradually add granulated sugar while continuing to beat until almost stiff peaks form.
Mix in red gel food coloring and vanilla extract until stiff peaks are achieved.
Gently fold one third of the dry mixture into the egg whites with a spatula, then fold in the remaining dry ingredients until the batter flows off the spatula like a “figure 8” without breaking.
Scoop the batter into a piping bag fitted with a small round tip.
Place two heart templates on a baking sheet, then cover with parchment paper. Pipe the batter onto the parchment, using a toothpick to spread it to the edges and form tips at the bottom of the hearts.
Tap the baking sheet on the counter multiple times to release air bubbles, using a toothpick to pop any surface bubbles.
Let the macarons rest in a dry location for 45 minutes to an hour until the tops are no longer sticky.
Preheat the oven to 315°F/160°C.
Bake the macarons on a single sheet for 13 minutes, watching for them to rise and form “feet.”
Cool the macarons on a wire rack for 10 minutes, then remove from the pan, leaving them on the parchment paper until completely cool.

Notes

Make sure to sift the almond flour and powdered sugar well for a smooth batter.
Resting the macarons before baking is crucial for achieving the perfect texture.
Avoid overmixing the batter to maintain its airy structure.