Sweetheart Macarons

The history of macarons dates back to the 8th century, with origins in the Italian monastery kitchens. However, it was in France that they evolved into the sweet treats we enjoy today. Traditionally made from egg whites, almond flour, and sugar, macarons became a symbol of French patisserie excellence. Over the years, these delightful cookies have been embraced by culinary enthusiasts around the globe for their versatility and elegance.

Discover the magic of Sweetheart Macarons, the perfect romantic treat for any special occasion. These heart-shaped French confections are not only visually stunning but also bursting with delicious raspberry flavor. This detailed recipe guides you through creating these elegant desserts, from mastering the macaron technique to crafting a luscious filling. Ideal for anniversaries or Valentine's Day, these delightful sweets are sure to impress your loved ones and elevate your celebrations. Create sweet memories with every bite!

Print Recipe Pin Recipe

Ingredients

1 cup (120g) almond flour

1 ¾ cups (200g) powdered sugar

3 large egg whites (room temperature)

¼ tsp cream of tartar

½ cup (100g) granulated sugar

½ tsp vanilla extract

A few drops of pink or red food coloring

¾ cup (180g) raspberry jam

½ cup (115g) unsalted butter, softened

1 cup (120g) powdered sugar (for filling)

A sprinkle of edible glitter for decoration (optional)

Instructions

Prepare for Baking: Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper. If you’d like, you can draw circles on the parchment for consistent macarons.

Make the Dry Mixture: In a medium bowl, sift together almond flour and powdered sugar to remove any lumps and combine well.

Whip Egg Whites: In a large mixing bowl, beat the egg whites with an electric mixer on medium speed until frothy. Add cream of tartar and continue beating until soft peaks form.

Add Granulated Sugar: Gradually add granulated sugar while continuing to beat on high speed until stiff peaks form and the mixture shines (about 5-7 minutes). Stir in vanilla extract and food coloring until the desired color is achieved.

Combine Mixtures: Gently fold the dry almond flour mixture into the whipped egg whites. Use a spatula to combine until you achieve a smooth batter that flows like lava, being careful not to overmix.

Pipe the Macarons: Transfer the macaron batter to a piping bag fitted with a round tip. Pipe rounds onto the prepared baking sheets, using the circles as guides. Tap the baking sheets against the counter to remove air bubbles.

Let Them Rest: Allow the piped macarons to sit at room temperature for about 30-60 minutes, or until a skin forms on the surface.

Bake: Bake in the preheated oven for 15-18 minutes, or until the macarons are firm and can easily lift from the parchment paper. Let them cool completely on the baking sheets.

Prepare the Filling: In a bowl, whip the softened butter until creamy. Gradually add the powdered sugar and mix until smooth. Stir in raspberry jam until well combined.

Assemble the Macarons: Once cooled, pair up the macaron shells by size. Pipe a small dollop of the raspberry buttercream filling onto the flat side of one shell and sandwich with another.

Decorate (optional): Sprinkle a little edible glitter on top for a romantic touch.

Chill: For the best flavor, refrigerate the assembled macarons for at least 24 hours before serving. Bring them back to room temperature before indulging.

Prep Time: 1 hour | Total Time: 2 hours | Servings: 24 macarons