Sweetheart Macarons

Discover the art of making Sweetheart Macarons, the perfect treat for any romantic occasion or a delightful surprise for loved ones. With a crispy outer shell and luscious strawberry buttercream filling, these macarons are both visually stunning and delicious. This comprehensive guide will lead you through each step, from selecting ingredients to baking and assembling your macarons, ensuring a delightful baking experience that yields impressive results. Share your love through these charming confections!

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Ingredients

For the Macaron Shells:

1 cup (100g) almond flour

1 ¾ cups (200g) powdered sugar

3 large egg whites, aged at room temperature

¼ teaspoon cream of tartar

¼ cup (50g) granulated sugar

1 teaspoon vanilla extract

Pink food coloring gel

For the Strawberry Buttercream Filling:

½ cup (115g) unsalted butter, softened

2 cups (240g) powdered sugar

2 tablespoons heavy cream

1 teaspoon vanilla extract

1/2 cup (75g) fresh strawberries, pureed

Pinch of salt

For Garnish (optional):

Edible glitter

Sugar crystals

Instructions

Prepare Your Equipment: Line two baking sheets with parchment paper. Use a round template under the parchment if you want uniform-sized shells, or simply freehand them if you prefer a more artisanal look.

Make the Macaron Batter:

- In a medium bowl, sift together almond flour and powdered sugar. Set aside.

- In a clean, dry mixing bowl, beat the aged egg whites with cream of tartar until foamy. Gradually add the granulated sugar while continuing to whisk until stiff peaks form. The mixture should be shiny and hold its shape.

- Add the vanilla extract and a few drops of pink food coloring until you achieve your desired shade. Fold the almond flour mixture into the meringue in three additions, being careful not to deflate the mixture. The batter should flow like lava and leave a ribbon when you lift the spatula.

Pipe the Macarons:

- Transfer the macaron batter into a piping bag fitted with a round tip. Pipe small circles (about 1.5 inches in diameter) onto the prepared baking sheets, leaving enough space between each shell as they will spread.

- Tap the baking sheets on the counter gently to release any air bubbles. Let the piped macarons rest at room temperature for about 30-60 minutes, or until they form a skin that is dry to the touch.

Bake the Macarons:

- Preheat your oven to 300°F (150°C). Once the macarons have rested, bake one tray at a time for about 15-18 minutes, rotating the sheet halfway through for even baking. The macarons are done when they can be lifted off the parchment without sticking.

Cool Completely: Allow the macarons to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Make the Strawberry Buttercream Filling:

- In a large mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, heavy cream, vanilla extract, and strawberry puree. Mix until smooth and creamy. If the frosting is too thin, add more powdered sugar until desired consistency is achieved.

Assemble the Macarons:

- Pair the macaron shells by size. Pipe a dollop of strawberry buttercream onto the flat side of one macaron and sandwich it with another shell. Press gently so the filling oozes slightly to the edges.

Garnish (Optional): If desired, sprinkle the edges of the filled macarons with edible glitter or sugar crystals to give them a dazzling finish.

Chill for Best Flavor: To enhance the flavors, allow the macarons to chill in the fridge for at least 24 hours. Bring them to room temperature before serving.

Prep Time, Total Time, Servings: 30 minutes | 1 hour 30 minutes | 20-24 macarons