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Homemade Heart Macarons

Love is in the air! Why not spoil your loved ones with some raspberry and chocolate-filled heart macarons this Valentine’s Day?
Prep Time1 hour 30 minutes
Cook Time8 minutes
Total Time1 hour 38 minutes
Course: dessert, snacks
Cuisine: american, french
Keyword: heart macarons, heart macarons recipe, macarons
Servings: 1 dozen

Ingredients

Macarons:

  • 1 cup powdered sugar
  • 3/4 cup almond flour not almond meal
  • 2 large egg whites
  • pinch cream of tartar
  • ¼ cup superfine sugar
  • 1 tbsp fresh raspberry puree strained
  • pink gel food coloring

Dark Chocolate Ganache:

  • 8 oz dark chocolate melted
  • pinch salt
  • ¾ cup whipping cream hot

Instructions

Make the macarons:

  • Combine the powdered sugar and almond flour in a bowl, then sift 3 times.
  • Place the egg whites in a large bowl and beat with an electric mixer until foamy. Add the cream of tartar, then beat until soft peaks form. Add the superfine sugar and beat on high speed until stiff peaks form. Sift the dry mixture into the egg mixture and gently fold to combine.
  • Add the raspberry puree and pink gel food coloring and stir to combine.
  • Place the batter in a piping bag fitted with large round tip and pipe 1-inch hearts on baking sheets lined with parchment paper. Wet your finger with water and smooth the top of the macarons. Tap the baking sheets on your countertop a couple times to remove any air bubbles. Let the macarons sit at room temperature for 30 minutes.
  • Set your oven to 375F, heat for 5 minutes, then reduce the heat to 325F. Bake the macarons, one sheet at a time, for 6-8 minutes, rotating halfway through. After each batch, increase the heat to 375F, heat for 5 minutes, then reduce to 325F and pop the next sheet into the oven!
  • Allow the macarons to cool on the sheet for 2-3 minutes, then transfer to a wire rack to fully cool.

Make the ganache:

  • Combine the melted dark chocolate, salt and whipping cream in a bowl. Place in the fridge until the ganache has cooled and thickened.
  • Beat the ganache with an electric mixer until it slightly lightens in colour and becomes creamy and a whipped consistency.
  • Place in a piping bag fitted with a round tip.

To assemble:

  • Flip the macarons over and pipe some ganache around the border of half the macarons. Dollop some raspberry jam in the center, then place another macaron on top. Enjoy!

Video

Notes

Want to see more video tutorials? Check out all of my recipes here!
http://www.youtube.com/pankobunny