These delightful heart-shaped macarons are the perfect treat for your Galentine’s brunch gathering. With their delicate shells, complemented by a luscious filling, they hold a special charm that captures the essence of friendship and joy. Each bite offers a soft and chewy texture, while the buttery vanilla filling brings an irresistible richness that will have everyone asking for more. You won’t just impress your friends with these beautiful cookies; you’ll also create lasting memories as you all gather to celebrate the wonderful bond you share.

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 still recall the first time I made these heart-shaped macarons for my girlfriends. The laughter, the oohs and aahs, and the ultimate satisfaction of pulling off such a challenge with a group of friends made it a moment I cherish. They’re surprisingly approachable to make, so there’s no need to shy away! Whether you’re celebrating Galentine’s Day or simply looking for a sweet indulgence to share, these heart-shaped wonders are an absolute must-try. I can’t wait for you to make them!

Why You’ll Love This Recipe

Simple & Quick: With only 90 minutes of prep and bake time, you’ll have these delicious treats in no time.
Irresistible Flavor: The almond flour gives the macarons a subtle nuttiness, while the sweet buttercream filling is pure bliss.
Eye-Catching Appeal: These macarons are not just tasty but also incredibly adorable, creating a lovely presentation for any brunch.
Flexible Serving: Great for brunch, dessert, or a sweet snack to enjoy with your favorite beverage.
Diet-Friendly Options: Perfectly adaptable for gluten-free diets with almond flour as the base.

Ingredients You’ll Need

1 cup almond flour: This adds a lovely nutty flavor and a tender texture. Look for finely ground almond flour for the best results.
1½ cups powdered sugar: This sweetener helps create the light and airy macaron shells while also giving a touch of sweetness.
3 large egg whites (around 90 grams), at room temperature: Room temperature egg whites whip up to a greater volume and help achieve those sought-after stiff peaks.
¼ teaspoon cream of tartar: This stabilizes the egg whites, making it easier to achieve the perfect meringue texture.
¼ cup granulated sugar: Added gradually while whipping the egg whites, it helps achieve that perfect glossy meringue.
¼ teaspoon red gel food coloring: A little goes a long way! It adds a beautiful pop of color, making these hearts unmistakably special.
½ teaspoon pure vanilla extract: Pure vanilla enhances the overall flavor of the macarons, harmonizing beautifully with the almond.
¼ cup unsalted butter, softened: A creamy base for your buttercream filling, bringing a rich and smooth texture.
1 cup powdered sugar (for buttercream): Sweetens the filling and gives it a delightful consistency.
2 tablespoons heavy whipping cream: This adds richness to the buttercream, making it dreamy and luxurious.
1 teaspoon pure vanilla extract (for buttercream): A touch of flavor elevates the richness of the filling.

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

Prepare Templates: Start by printing out four copies of your heart template. This will guide you as you pipe your macarons into perfectly shaped hearts.

Sift Dry Ingredients: Use a large sieve to sift together 1 cup almond flour and 1½ cups powdered sugar twice into a large bowl. This step ensures that there are no lumps and helps keep the macarons light and airy.

Beat Egg Whites: In a large bowl or the bowl of a stand mixer, pour 3 large egg whites and add ¼ teaspoon cream of tartar. Beat on medium-low speed until soft peaks begin to form, which will take about 3-4 minutes.

Add Granulated Sugar: Gradually add ¼ cup granulated sugar while continuing to beat the egg whites. Keep whipping until they turn glossy and reach almost stiff peaks—when the mixture holds its shape but isn’t too dry.

Incorporate Color and Flavor: Mix in ¼ teaspoon red gel food coloring and ½ teaspoon pure vanilla extract, beating until you achieve stiff peaks. You should be able to turn the bowl upside down, and nothing should fall out!

Fold in Dry Ingredients: Gently fold in one-third of the dry mixture into the egg whites using a spatula until just combined. Then, fold the remaining dry ingredients in until the mixture flows off the spatula and forms a “figure 8” without breaking. Be cautious to avoid overmixing, as this could deflate your batter.

Pipe the Macarons: Place two heart templates side by side on a cookie sheet and cover them with parchment paper. Fill a piping bag with the batter and pipe it into the hearts. After piping, use a toothpick to spread any batter to the edges and create the heart tips.

Release Air Bubbles: Gently tap the pan on the counter at least five times to release any trapped air bubbles. If you see any large bubbles, you can skewer them with a toothpick to pop them.

Rest the Macarons: Let the macarons sit in a dry area for 45 minutes to an hour, or until their tops are no longer tacky to the touch. This important step helps them form a skin that ensures feet during baking.

Preheat and Bake: Preheat your oven to 315°F (160°C). Once rested, bake one cookie sheet at a time for 13 minutes, ensuring the cookies rise and form delicate feet.

Cool the Macarons: After baking, cool the macarons on a rack for at least 10 minutes before removing the baking pan. Let them cool completely on the parchment paper.

Make the Buttercream: In a separate large bowl, cream ¼ cup unsalted butter with an electric mixer on medium speed. Gradually add 1 cup powdered sugar, blending until smooth. Then mix in 2 tablespoons heavy whipping cream and 1 teaspoon pure vanilla extract until well incorporated.

Assemble the Macarons: Pipe the buttercream filling onto the flat side of half of the cooled macaron shells. Top with the other half to create a macaron sandwich.

Refrigerate for Best Flavor: Allow the macarons to sit in the refrigerator for 1-2 days for optimal flavor and texture. They improve as they mature!

Storing & Reheating

To store your heart-shaped macarons, place them in an airtight container at room temperature for up to 2 days; any longer, and they should be refrigerated. For long-term storage, freeze them in a single layer on a baking sheet, then transfer into a freezer-safe container for up to 3 months. When you’re ready to enjoy, simply take them out of the freezer and let them thaw at room temperature. Keep in mind that freezing may slightly alter the texture, but they still taste superb!

Chef’s Helpful Tips

Ensure your egg whites are genuinely at room temperature; this will provide better volume when whipped.
If you have trouble with macarons collapsing, double-check your measurements, especially for almond flour and sugar.
To avoid overmixing, practice gentle folding; the meringue should be shiny and flow smoothly from the spatula.
If you find the outer shell cracking, your oven temperature might be too high; try adjusting it.
Feel free to experiment with different colors or flavors for the buttercream to suit your taste.

These heart-shaped macarons are not only a delicious treat but also a wonderful way to express love and friendship on Galentine’s Day, or any day you want to celebrate the important women in your life. Challenge yourself to make these beautiful confections that will surely be the centerpiece of your brunch table. Enjoy each moment—both in the making and in sharing!

Recipe FAQs

Can I use almond meal instead of almond flour?

Absolutely! While almond flour is finer and yields a smoother macaron, almond meal can work too. Just make sure it’s finely ground to keep the texture light and airy.

How can I achieve feet on my macarons?

To get those adorable feet, ensure that you allow your macarons to rest before baking. This resting period helps form a skin on the surface, which is crucial for achieving that signature rise during baking.

What if my macarons crack while baking?

Cracking can occur due to a couple of reasons: either the oven temperature is too high, or the macarons were under-mixed. For future batches, monitor your oven closely and mix your batter until it flows smoothly without losing air.

Can I change the filling?

Definitely! While this recipe features a simple buttercream, you can experiment with various fillings, such as ganache, fruit preserves, or even whipped cream flavors. Just keep in mind the moisture content, as it could affect the macarons’ stability!

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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 delightful Heart-Shaped Macarons are perfect for sharing with friends. Made with almond flour and filled with a creamy vanilla buttercream, they offer an irresistible flavor and a charming presentation, making them ideal for your next brunch or celebration.

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 together twice into a large bowl. Set aside.
In another bowl, pour the egg whites and cream of tartar. Beat on medium-low speed until soft peaks form.
Gradually add granulated sugar and continue beating until almost stiff peaks form.
Mix in red gel food coloring and vanilla extract, then beat until stiff peaks are achieved.
Fold in one-third of the dry mixture into the egg whites using a spatula until fully combined. Then fold in the remaining dry ingredients until the batter can form a ‘figure 8’ without breaking.
Scoop the batter into a piping bag with a small round tip.
Place heart templates on a cookie sheet, top with parchment paper, and pipe the batter to fill the hearts. Use a toothpick to shape the batter accordingly and tap the pan to release bubbles.
Let macarons rest in a dry area for 45 minutes to an hour until the tops are not tacky.
Preheat the oven to 315°F (160°C).
Bake each cookie sheet for 13 minutes until the macarons rise and form ‘feet’.
Cool on a rack for 10 minutes before transferring the macarons on parchment to cool completely.

Notes

Ensure the egg whites are at room temperature for the best volume during whipping.
Resting the macarons is crucial to achieve a smooth top and proper feet.
Use a toothpick to pop bubbles for a perfect macaron surface.