Ingredients
Scale
Macarons:
- 1 cup (100g) almond flour
- 1½ cups (180g) powdered sugar
- 3 large egg whites (90g, room temperature)
- ¼ tsp cream of tartar
- ¼ cup granulated sugar
- ¼ tsp red gel food coloring
- ½ tsp pure vanilla extract
Vanilla Buttercream:
- ¼ cup unsalted butter (softened)
- 1 cup powdered sugar
- 2 tbsp heavy whipping cream
- 1 tsp pure vanilla extract
Instructions
- Prep Your Templates: Print 4 heart templates. Place parchment paper over the templates on baking sheets.
- Mix the Dry Ingredients: Sift almond flour and powdered sugar twice into a large bowl.
- Whip the Egg Whites: Beat egg whites with cream of tartar until soft peaks form. Slowly add granulated sugar, then beat to stiff peaks. Add food coloring and vanilla extract, beating until fully combined.
- Combine Wet & Dry: Fold dry ingredients into the meringue in thirds. Mix until the batter forms a ribbon-like “figure 8.”
- Pipe Hearts: Use a piping bag to fill the heart templates, smoothing with a toothpick. Tap trays to release air bubbles and pop any visible ones. Let rest 45-60 minutes until the tops are dry to touch.
- Bake: Preheat oven to 315°F (160°C). Bake one tray at a time for 13 minutes. Let cool completely before removing from parchment paper.
- Make Buttercream: Beat butter until creamy. Gradually add powdered sugar, whipping cream, and vanilla until smooth.
- Assemble: Pipe buttercream onto half of the macarons and sandwich with the other half.
- Refrigerate: Chill for 1-2 days for the best texture and flavor.
Notes
These macarons are a perfect gift for Valentine’s Day—or just because!