Description
These Herz Macarons are delicate, heart-shaped French cookies that combine a crisp, chewy texture with a sweet, creamy filling. Perfect for romantic occasions like Valentine’s Day, these macarons are not only visually stunning but also full of flavor. With their beautiful almond meringue shells and luscious filling, they make a sweet, thoughtful gift or a beautiful addition to any dessert table.
Ingredients
Scale
For the Macaron Shells:
- 1 ¾ cups powdered sugar
- 1 cup almond flour
- 3 large egg whites (room temperature)
- ¼ cup granulated sugar
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla extract (or almond extract, for a stronger flavor)
- A pinch of pink food coloring (optional)
For the Filling:
- ½ cup unsalted butter, softened
- 1 cup powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1–2 tablespoons raspberry or strawberry jam (or another fruit jam of your choice)
- A pinch of salt
Instructions
Make the Macaron Shells:
- Prepare the Baking Sheets: Line two baking sheets with parchment paper or a silicone mat. If making heart-shaped macarons, use a heart-shaped stencil or template to guide your piping.
- Sift Dry Ingredients: Sift together the powdered sugar and almond flour into a bowl. This ensures the mixture is smooth and free of lumps.
- Whip the Egg Whites: In a clean bowl, beat the egg whites using an electric mixer on medium speed until they begin to foam. Add the cream of tartar and gradually add the granulated sugar, continuing to beat until stiff peaks form.
- Fold in the Dry Ingredients: Gently fold the sifted almond flour and powdered sugar mixture into the whipped egg whites. Do this in batches, being careful not to deflate the meringue too much. The batter should flow like lava and form ribbons when lifted with a spatula.
- Pipe the Shells: Transfer the macaron batter to a piping bag fitted with a round tip. Pipe small heart-shaped mounds onto the prepared baking sheets, following your stencil guide. Tap the trays on the counter to release any air bubbles.
- Rest the Macarons: Allow the macarons to rest at room temperature for 30-60 minutes, or until they form a dry skin on top (they should not stick to your finger when touched).
- Bake: Preheat the oven to 300°F (150°C). Bake the macarons for 15-18 minutes, rotating the pans halfway through. They should have a smooth top and slightly raised “foot” at the bottom. Let the shells cool completely on the baking sheets.
Make the Filling:
- Cream the Butter: In a medium bowl, beat the softened butter until smooth and creamy.
- Add Sugar and Cream: Gradually add the powdered sugar, 1 tablespoon at a time, along with the heavy cream. Beat until smooth and fluffy.
- Flavor the Filling: Add the vanilla extract, salt, and fruit jam. Mix well until combined. You can adjust the amount of jam depending on how strong you want the flavor.
- Assemble the Macarons: Pair up macaron shells of similar size. Pipe a generous amount of the filling onto the flat side of one shell, then gently press the other shell on top to form a sandwich.
Notes
- Macarons require precise technique, so make sure to measure your ingredients carefully.
- Resting the piped macarons is crucial to getting the right texture and feet on the shells.
- You can use any flavor of jam for the filling, or even switch to chocolate ganache or buttercream.
- These macarons can be stored in an airtight container in the fridge for up to 3 days or frozen for later use.
- Prep Time: 45 minutes
- Cook Time: 15-18 minutes
- Category: Dessert, French Pastry
- Method: Baking
- Cuisine: French
Keywords: macarons, heart-shaped, Valentine’s Day, French cookies, almond, raspberry filling, sweet treats