Valentine Heart Macarons (Vanilla & Raspberry)

These elegant heart-shaped macarons feature a delicate, crisp almond meringue shell, filled with two luscious buttercreams: classic vanilla and vibrant raspberry. Perfect for celebrating love or adding a touch of romance to any dessert table.

Instructions

1. 1.

   Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper or silicone mats. Prepare heart-shaped templates if desired, drawn on parchment paper (flip paper over so ink doesn't touch macarons).

   Time: 5 min
2. 2.

   Sift the almond flour and 100g powdered sugar together at least twice. This step is crucial for smooth macaron shells. Set aside.

   Time: 5 min
3. 3.

   In a clean, grease-free stand mixer bowl, whisk the aged egg whites on medium speed until foamy. Add the cream of tartar (if using) and gradually add the 70g granulated sugar, a tablespoon at a time, while continuing to whisk on medium-high speed. Continue beating until stiff, glossy peaks form (French meringue).

   Time: 10 min
4. 4.

   Gently fold about one-third of the sifted dry ingredients into the meringue using a rubber spatula. Once mostly incorporated, add the remaining dry ingredients and continue to fold. For the raspberry shells, add 2-3 drops of pink gel food coloring at this stage, folding until the color is uniform.

   Time: 5 min
5. 5.

   Continue folding and scraping the sides of the bowl ('macaronage') until the batter reaches the 'lava' stage – it should flow slowly and continuously off your spatula in a ribbon, and you should be able to draw a figure 8 without it breaking. Be careful not to overmix, as this will result in flat macarons.

   Time: 5 min
6. 6.

   Transfer the macaron batter to a piping bag fitted with a round tip (or a heart-shaped tip if you have one). Pipe heart shapes onto your prepared baking sheets, leaving about an inch between each. Tap the baking sheets firmly against the counter 2-3 times to release air bubbles.

   Time: 10 min
7. 7.

   Let the piped macarons rest at room temperature for 30-60 minutes, or until a skin forms and they are dry to the touch. You should be able to gently touch a shell without any batter sticking to your finger. This step is essential for developing the 'feet'.

   Time: 30 min
8. 8.

   Bake one sheet at a time for 12-15 minutes, rotating halfway through. The macarons are done when the 'feet' are visible and they don't wiggle on their base when gently touched. Let them cool completely on the baking sheet before attempting to remove them.

   Time: 15 min
9. 9.

   While macarons cool, prepare the fillings. For Vanilla Buttercream: In a medium bowl, beat 1/2 cup softened butter until creamy. Gradually add 1 cup powdered sugar and 1 tsp vanilla extract, beating until smooth. Add 1-2 tbsp heavy cream or milk until desired consistency is reached.

   Time: 10 min
10. 10.

    For Raspberry Buttercream: If using frozen raspberries, thaw them. Puree raspberries (about 1/2 cup) and strain through a fine-mesh sieve to remove seeds. In another bowl, beat 1/2 cup softened butter until creamy. Gradually add 1 cup powdered sugar and 1/2 tsp vanilla extract (optional). Beat in 2-3 tablespoons of the strained raspberry puree until smooth and fluffy. Add more puree for stronger flavor/color if desired.

    Time: 10 min
11. 11.

    Once macaron shells are completely cool, gently peel them off the parchment paper. Match similar-sized heart shells. Pipe a dollop of vanilla buttercream onto half of the shells and raspberry buttercream onto the other half. Sandwich with a matching shell.

    Time: 10 min
12. 12.

    Store assembled macarons in an airtight container in the refrigerator for at least 24 hours to allow the flavors to meld and the shells to soften slightly (this is called 'maturing'). Bring to room temperature before serving for the best texture.