Perfect Heart-Shaped Macarons Recipe Easy Homemade Creamy Filling Tutorial
Delicate heart-shaped macarons with smooth, shiny shells and a creamy, dreamy filling. Perfect for special occasions or a sweet treat any time.
- Prep Time: 40 minutes
- Cook Time: 15-18 minutes
- Total Time: 1 hour 30 minutes
- Yield: About 20-24 macarons (10-12 sandwiches) 1x
- Category: Dessert
- Cuisine: French
Ingredients
Scale
- 100g almond flour (finely ground; about 3.5 oz)
- 100g powdered sugar (about 3.5 oz)
- 75g egg whites (about 2 large eggs, room temperature; approx. 2.6 oz)
- 30g granulated sugar (about 2 tbsp)
- Pinch of cream of tartar (optional)
- Gel food coloring (red or pink)
- 100g unsalted butter, softened (about 7 tbsp)
- 100g cream cheese, softened (about 3.5 oz)
- 150g powdered sugar (about 5.3 oz)
- 1 tsp vanilla extract
- Optional: 1 tbsp heavy cream
Instructions
- Sift together almond flour and powdered sugar twice to ensure no lumps.
- In a clean, grease-free bowl, beat egg whites with a pinch of cream of tartar until foamy. Gradually add granulated sugar while whipping to stiff peaks. Add gel coloring and whip just to combine.
- Gently fold the dry mixture into the meringue using a spatula until batter flows slowly off the spatula in thick ribbons.
- Transfer batter to piping bag. Pipe heart shapes on lined baking sheets by squeezing and dragging the tip slightly to form lobes. Tap sheets firmly to release air bubbles.
- Let piped hearts rest at room temperature for 30-40 minutes until a skin forms on top.
- Preheat oven to 300°F (150°C). Bake macarons on middle rack for 15-18 minutes until they develop feet and are firm to touch.
- Cool shells completely for about 20 minutes before removing from parchment.
- Beat softened butter and cream cheese until fluffy. Gradually add powdered sugar and vanilla extract, beating until smooth. Add heavy cream if desired.
- Pair shells by size. Pipe creamy filling onto one shell and sandwich with its mate. Press gently to spread filling evenly.
Notes
Use almond flour labeled ‘superfine’ for best results. For dairy-free filling, substitute cream cheese with coconut cream and butter with vegan alternative. Resting the piped shells is crucial to avoid cracks and ensure feet formation. Keep mixing bowls grease-free and dry for best meringue. If batter is too thick, fold longer; if too runny, fold gently. Store macarons in airtight container in fridge up to 3 days or freeze assembled macarons up to 1 month.
Nutrition
- Serving Size: 1 macaron sandwich
- Calories: 95
- Sugar: 7
- Sodium: 30
- Fat: 5
- Saturated Fat: 3
- Carbohydrates: 8
- Fiber: 1
- Protein: 1
Keywords: heart-shaped macarons, creamy filling, homemade macarons, easy macarons, Valentine's Day dessert, French cookies, almond flour macarons