Sweetheart Macarons

Macarons, the delicate and colorful French confections, have captured the hearts of dessert lovers around the globe. Known for their smooth, glossy shells and heavenly fillings, these treats are more than just a feast for the eyes; they offer a delightful blend of flavors and textures that can elevate any occasion. Among the myriad of macaron flavors, Sweetheart Macarons stand out as the perfect treat for romantic celebrations—be it anniversaries, Valentine’s Day, or simply to show someone special how much you care. Their charming pink hue and luscious strawberry buttercream filling make them an irresistible choice for sweethearts everywhere.

Discover the art of creating Sweetheart Macarons, the perfect romantic dessert for any occasion. This detailed guide walks you through everything you need to know, from selecting high-quality ingredients like almond flour and fresh strawberries to mastering the delicate macaron-making techniques. With their charming pink hue and delicious strawberry buttercream filling, these macarons are sure to impress your loved ones. Enjoy the baking journey and bring a touch of love to your table!

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Ingredients

For the Macaron Shells:

1 cup (100g) almond flour

2 cups (240g) powdered sugar

3 large egg whites, at room temperature

¼ cup (50g) granulated sugar

½ teaspoon vanilla extract

Pinch of salt

Red gel food coloring (optional)

For the Strawberry Buttercream Filling:

½ cup (113g) unsalted butter, softened

2 cups (240g) powdered sugar

1 tablespoon heavy cream

1 teaspoon vanilla extract

⅓ cup (50g) fresh strawberries, pureed

A pinch of salt

Instructions

Prep the Oven and Baking Sheets: Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper, and if desired, use a template to keep consistent macaron sizes.

Combine Dry Ingredients: In a food processor, pulse the almond flour and powdered sugar together until finely ground. Sift this mixture into a bowl to remove any lumps.

Beat Egg Whites: In a mixing bowl, beat the egg whites on medium speed until foamy. Add a pinch of salt, then gradually sprinkle in the granulated sugar while increasing to high speed. Continue beating until stiff peaks form and the mixture is glossy. Add vanilla extract and gel food coloring if you want pink shells; beat until combined.

Fold in Dry Ingredients: Gently fold the almond flour and powdered sugar mixture into the beaten egg whites. Use a spatula and be careful not to deflate the mixture. It should flow like lava when ready—this should take about 30-40 folds.

Pipe the Macarons: Transfer the batter to a piping bag fitted with a round tip. Pipe small circles (about 1.5 inches in diameter) onto the prepared baking sheets. Leave about an inch of space between each macaron. Tap the baking sheet firmly on the counter to release any air bubbles.

Let Macarons Rest: Allow the piped macarons to sit at room temperature for 30-60 minutes, or until a skin forms on the tops and they're no longer sticky to the touch.

Bake: Bake in the preheated oven for 15-18 minutes, rotating the sheets halfway through. The shells should have risen and formed a nice “foot.”

Cool: Once baked, allow to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Make Strawberry Buttercream: In a mixing bowl, beat together the softened butter and powdered sugar until creamy. Add the heavy cream, vanilla extract, and strawberry puree. Beat until smooth and fluffy, adjusting with more cream or sugar as needed for proper consistency.

Assemble Macarons: Match similar sized macaron shells. Pipe a small dollop of strawberry buttercream onto the flat side of one shell. Place another shell on top to create a sandwich. Press gently to spread the filling.

Let Them Mature: For the best flavor and texture, put the assembled macarons in an airtight container in the fridge for at least 24 hours before serving. Bring them back to room temperature before indulging.

Prep Time, Total Time, Servings: 30 mins | 2 hours | 24 macarons