Can I make this recipe ahead of time?

Yes. I often prep the shells a day in advance and fill them the next day. The flavor improves as the filling softens the shell.

My shells cracked or did not have feet. What did I do wrong?

Cracks usually mean the baking sheet was cold or the shells did not rest long enough. No feet often mean the batter was over- or under-mixed. Aim for the lava stage and let the shells dry until they have a skin.

Can I color the shells naturally?

You can use natural colorings like beet powder for pink. Test small amounts, as natural colors can affect batter texture.

Are macarons gluten-free?

Yes, traditional macarons are gluten-free because they use almond flour. If allergies are a concern, make sure all ingredients are processed in a nut-safe facility, and be careful with cross-contamination.

How many macarons does this recipe make?

It depends on size. With medium hearts, expect about 12 to 18 assembled macarons. If you do minis, you will get more.

Heart-Shaped Macarons

Description

Delicate heart-shaped macarons that bring joy and sweetness to any occasion, perfect for busy families.

Ingredients

1 cup powdered sugar
1/2 cup almond flour
2 large egg whites (at room temperature)
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
Red or pink food coloring (optional)
1/2 cup unsalted butter (softened)
1 cup powdered sugar (for filling)
1 teaspoon vanilla extract (for filling)
2 tablespoons heavy cream or milk (for filling)
Pinch of salt (for filling)
Red food coloring (optional, for filling)

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Instructions

Sift powdered sugar and almond flour into a bowl and set aside.
Whisk egg whites in a separate bowl, gradually adding granulated sugar until stiff peaks form.
Fold in the sifted mixtures gently and add food coloring if desired.
Transfer batter to a piping bag and pipe heart shapes on parchment-lined baking sheet.
Let macarons rest for 30 minutes to 1 hour until they form a dry skin.
Preheat oven to 300°F (150°C) and bake macarons for 18 to 20 minutes.
Beat softened butter for filling until creamy, then add powdered sugar, vanilla, and salt.
Add cream to filling, mixing until smooth, and color if desired.
Once shells cool, pipe filling onto one shell and sandwich with another.
Refrigerate assembled macarons for at least 24 hours for best flavor.

Notes

Use fresh egg whites for better results. Let shells rest until they develop a skin for proper feet formation.

Prep Time: 40 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: French