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!