Heart-shaped macarons are the perfect blend of elegance and sweetness, making them an ideal centerpiece for your Galentine’s brunch. These delightful treats boast a delicate, chewy exterior that gives way to a soft, creamy filling. With their charming shape and lovely colors, heart-shaped macarons are not just a feast for the palate but also a visual delight that can brighten any gathering. As you partake in the joys of friendship and love, these adorable treats serve as a sweet reminder of the connections we cherish.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Galentine’s Brunch Foods : Heart-Shaped Macarons
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Galentine’s Brunch Foods : Heart-Shaped Macarons

Galentine’s Brunch Foods : Heart-Shaped Macarons

I first encountered macarons during a culinary class, mesmerized by their airy texture and vibrant colors. The moment I took my first bite was a true culinary revelation—light, luscious, and oh-so-satisfying. I knew I had to recreate these little beauties for my Galentine’s celebrations. You won’t believe how easy it is to whip up these heart-shaped macarons in your own kitchen! With a few simple ingredients and a bit of patience, you, too, can impress your friends with an adorable dessert that tastes divine. Whether you’re making them for a brunch or just a cozy hangout, these heart-shaped macarons are bound to elicit smiles.

Why You’ll Love This Recipe

Simple & Quick: Whip up a batch of macarons in about 2.5 hours, including prep and bake time!
Irresistible Flavor: With a rich buttercream filling and a hint of vanilla, each macaron is bursting with flavor.
Eye-Catching Appeal: These ruby red delights are sure to steal the spotlight at your Galentine’s brunch.
Flexible Serving: Perfect as a sweet treat for brunch or a delightful snack any time of day.
Diet-Friendly Options: With careful ingredient choices, you could make gluten-free macarons for your friends with dietary restrictions.

Ingredients You’ll Need

1 cup (100g) almond flour: This gives macarons their signature texture. You can substitute with finely ground hazelnuts if you’re out of almond flour.
1½ cups (180g) powdered sugar: Essential for sweetness and smoothness; make sure it’s sifted for best texture.
3 large egg whites (around 90 grams) at room temperature: These create that airy structure we love in macarons. Room temperature helps them whip better.
¼ teaspoon cream of tartar: This stabilizes the egg whites, helping to achieve firmer peaks.
¼ cup granulated sugar: Added gradually to the egg whites, it provides sweetness during the whipping process.
¼ teaspoon red gel food coloring: Gives the macarons their festive color; gel is preferred for vibrant hues without watering down the batter.
½ teaspoon pure vanilla extract: Enhances overall flavor; don’t settle for imitation!
¼ cup unsalted butter (softened): This forms the base for the buttery filling, lending creaminess.
1 cup powdered sugar (for filling): Additional sweetness for the buttercream; again, sift for smoothness.
2 tablespoons heavy whipping cream: This adds to the luxurious texture of the filling.
1 teaspoon pure vanilla extract (for filling): Ties in that sweet, comforting flavor.

How to Make Galentine’s Brunch Foods : Heart-Shaped Macarons

Prepare Templates: To start, print out four copies of your chosen heart template. Lay two of the templates side by side on a cookie sheet for easy access later.

Sift Dry Ingredients: Using a fine-mesh sieve, sift together 1 cup (100g) almond flour and 1½ cups (180g) powdered sugar into a large bowl. Repeat this step twice to ensure a light and airy batter.

Beat Egg Whites: In a large bowl or the bowl of a stand mixer, pour in 3 large egg whites and add ¼ teaspoon cream of tartar. Beat on medium-low speed until soft peaks begin to form.

Add Granulated Sugar: Gradually introduce ¼ cup granulated sugar while continuing to whip the egg whites. Increase the speed until you reach almost stiff peaks.

Incorporate Color and Flavor: Add ¼ teaspoon red gel food coloring and ½ teaspoon pure vanilla extract to the mixture, beating until stiff peaks form. This indicates it’s ready; the mixture should hold firm when you lift the whisk.

Fold in Dry Mix: Gently fold one-third of the sifted dry ingredients into the egg whites with a spatula, mixing until combined. Then, fold in the remaining dry ingredients until the batter runs off the spatula and can form a “figure 8” without breaking apart. Be gentle to keep the airiness intact!

Pipe the Mixture: Scoop the batter into a piping bag fitted with a small round tip. Place the heart templates back on the cookie sheet, cover them with parchment paper, and carefully pipe the batter to fill each heart, ensuring to reach the edges.

Release Air: Firmly tap the pan on your counter five times to release any air bubbles that may be trapped within the macarons. Use a toothpick to pop any visible air bubbles on the surface.

Rest the Macarons: This step is crucial—allow the piped macarons to rest in a dry area for 45 minutes to 1 hour until the tops are no longer tacky to the touch. This forms the shell’s signature “skin.”

Bake Macarons: Preheat your oven to 315°F (160°C). Bake the macarons one sheet at a time for 13 minutes, watching for them to rise and develop those beautiful “feet” at the bottom.

Cool Down: Let the macarons cool on the sheet for 10 minutes before transferring to a cooling rack, ensuring they do not stick to the parchment paper. Leave them on the rack until completely cool, about another 10 minutes.

Make the Buttercream: While the macarons are cooling, cream ¼ cup unsalted butter in a large bowl with an electric mixer on medium speed until fluffy. Gradually mix in 1 cup powdered sugar until smooth.

Add Cream and Vanilla: Mix in 2 tablespoons heavy whipping cream and 1 teaspoon pure vanilla extract until fully combined and creamy.

Assemble the Macarons: Transfer the buttercream into a piping bag fitted with a large round tip. Pipe the buttercream onto the flat side of half of the macaron cookies. Top with the other half to create compact macaron sandwiches.

Refrigerate for Best Results: For optimal flavor and texture, refrigerate the assembled macarons for 1-2 days before serving. This allows the flavors to meld beautifully and the filling to soften the cookie slightly.

Storing & Reheating

Store your heart-shaped macarons in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for about one week, or freeze them for up to 3 months in an airtight container. If you choose to freeze, let them thaw in the refrigerator before serving. Note that some cookie texture may diminish after freezing, but a quick refresh at room temperature helps restore their charm.

Chef’s Helpful Tips

To avoid overmixing, take care when folding the dry ingredients into the egg whites—gentle incorporation keeps your macarons light.
Always use room-temperature eggs for egg whites to achieve optimal volume when whipping.
If your macarons don’t develop feet, they may not have rested long enough or were baked at too high of a temperature.
Play with colors! While red fits the Galentine’s theme beautifully, feel free to experiment with different gel colors.
Macarons are best enjoyed fresh, but they can be made ahead of time and stored well for gatherings.

These heart-shaped macarons are a luxurious treat that truly celebrates friendship. The joy of crafting them brings a sense of connection, while the flavor creates moments of bliss. So, dive into this recipe, allow your personality to shine through, and share these delicious morsels with your favorite gals.

Recipe FAQs

Can I make these macarons gluten-free?

Absolutely! The primary ingredient, almond flour, is naturally gluten-free. Simply ensure that your almond flour is certified gluten-free to accommodate any dietary needs.

What can I substitute for heavy cream in the buttercream?

If you need a non-dairy option, coconut cream works beautifully! Just chill a can of coconut milk overnight, skim off the solid part, and use it in place of heavy cream.

How do I know when my macarons are done baking?

Macarons are done when they rise and develop “feet.” When you gently touch the top, it should feel firm, with no sticking. If they are a bit soft or jiggly, they need a little more time.

How long do these macarons stay fresh?

When stored properly in an airtight container, heart-shaped macarons can last for about 3 days at room temperature, one week in the fridge, or up to three months in the freezer. Enjoy them fresh for the best texture!

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Galentine’s Brunch Foods : Heart-Shaped Macarons

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Author: Peter
Prep Time: 90 minutes
Cook Time: 103 minutes
Total Time: 3 hours 13 minutes
Yield: 30 1x
Category: Desserts & Appetizers
Method: Baking
Cuisine: French

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Description

These Heart-Shaped Macarons are sweet, vibrant, and perfect for any brunch. With a delightful almond flavor and a creamy filling, they’re a favorite for gatherings!

Ingredients

Scale

1 cup (100g) almond flour
1½ cups (180g) powdered sugar
3 large egg whites around 90 grams, at room temperature
¼ teaspoon cream of tartar
¼ cup granulated sugar
¼ teaspoon red gel food coloring
½ teaspoon pure vanilla extract
¼ cup unsalted butter softened
1 cup powdered sugar
2 tablespoons heavy whipping cream
1 teaspoon pure vanilla extract

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Instructions

Print out 4 copies of the Heart Template.
Sift the almond flour and powdered sugar into a large bowl twice, then set aside.
In a separate bowl, beat the egg whites and cream of tartar until soft peaks form.
Gradually add the granulated sugar while beating until almost stiff peaks.
Mix in red gel food coloring and vanilla extract until stiff peaks form.
Gently fold one-third of the dry ingredients into the egg white mixture, then fold in the remaining dry ingredients until a 'figure 8' consistency is achieved.
Transfer the batter into a piping bag with a small round tip.
Place two heart templates on a cookie sheet with parchment paper on top.
Pipe the batter into the heart shape and spread with a toothpick to form tips.
Tap the pan on the counter to release air bubbles and pop any remaining bubbles with a toothpick.
Let the macarons rest for 45 minutes to an hour until the tops are dry to touch.
Preheat the oven to 315°F (160°C).
Bake the macarons for 13 minutes until they rise and form feet.
Allow the macarons to cool on a rack for 10 minutes before removing them from the parchment paper.

Notes

Ensure egg whites are at room temperature for best results.
Resting the macarons properly is key to achieving the perfect texture.
Store in an airtight container to maintain freshness.