Heart-Shaped Macarons with Vanilla Buttercream Filling Recipe
Delightfully charming heart-shaped macarons filled with a smooth and creamy vanilla buttercream. These elegant French confections feature crisp almond shells and a rich, sweet filling, perfect for special occasions or romantic treats.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 15 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
For the Heart-Shaped Macaron Shells
- 120g almond flour
- 200g powdered sugar
- 100g egg whites (at room temperature)
- 30g granulated sugar
- 1/4 tsp cream of tartar
- Red or pink gel food coloring (a drop or two for a rich color)
For the Vanilla Buttercream Filling
- 100g unsalted butter, softened
- 200g powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp heavy cream (as needed for texture)
Instructions
- Prepare the Macaron Batter: Sift the almond flour and powdered sugar together into a large bowl to ensure smoothness, discarding any larger particles. In a separate bowl, whisk the egg whites on medium speed until frothy, then add cream of tartar. Gradually add granulated sugar, continuing to beat until stiff, glossy peaks form. Add gel food coloring and gently fold until evenly combined. Sift the almond flour mixture over the whipped egg whites and fold carefully about 50 times, aiming for a batter that flows like molten lava, falling in ribbons from the spatula.
- Pipe the Heart-Shaped Macarons: Line two baking sheets with parchment paper or silicone mats, optionally using heart templates beneath the paper. Transfer the batter to a piping bag fitted with a round tip. Pipe small heart shapes by squeezing the batter starting at the top, forming a “V” to create the heart shape. Tap the trays gently to release air bubbles. Let the piped macarons rest for 30-40 minutes until a dry skin forms on top and they don’t stick to a light touch.
- Bake the Macaron Shells: Preheat the oven to 300°F (150°C). Bake the macarons for 12-15 minutes, rotating trays halfway to ensure even baking. The macarons are finished when they have risen and their iconic feet have formed. Let them cool completely on the baking sheets before gently removing.
- Make the Vanilla Buttercream Filling: In a medium bowl, beat the softened butter until smooth and fluffy. Gradually add powdered sugar, continuing to beat until well combined. Add vanilla extract and heavy cream little by little until the mixture achieves a smooth, spreadable consistency. Transfer the buttercream to a piping bag outfitted with a round or star tip for easy filling.
Notes
- Ensure egg whites are at room temperature for better volume and stability.
- Be careful not to overmix or undermix the batter to maintain proper macaron texture.
- Resting the piped macarons before baking helps to develop the characteristic feet and surface texture.
- Use silicone mats or parchment paper to prevent sticking during baking.
- Macarons should be stored in an airtight container and ideally refrigerated if not eaten within a day to maintain freshness.
- Bring macarons back to room temperature before serving for best texture and flavor.
