Description
Irresistibly Sweet Valentine’s Heart Macarons Recipe to Melt Hearts
Ingredients
Scale
- 100 g egg whites (room temperature or aged)
- 130 g granulated sugar
- 140 g almond flour
- 130 g powdered sugar
- Pink or red gel food coloring
- 120 g dark chocolate, finely chopped
- 120 ml heavy cream
- 15 g unsalted butter, softened
Instructions
- Sift almond flour and powdered sugar together. Set aside.
- Beat egg whites until foamy. Gradually add granulated sugar and whip to stiff, glossy peaks. Add gel coloring.
- Gently fold dry ingredients into the meringue until batter flows like lava.
- Pipe heart shapes onto lined baking sheets. Tap trays to release air bubbles.
- Let macarons rest 30–60 minutes until dry to the touch.
- Bake at 300°F (150°C) for 15–17 minutes. Cool completely.
- Heat cream, pour over chocolate, stir until smooth, then add butter. Cool until pipeable.
- Pipe ganache onto one shell and sandwich with another.
- Refrigerate 24 hours for best texture, then bring to room temperature before serving.
Notes
- Ensure egg whites are at room temperature for best results.
- Adjust baking time based on your oven’s performance.
- Use gel food coloring for vibrant color.
- Prep Time: 30 minutes
- Cook Time: 15-17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 100
- Sugar: 10 g
- Sodium: 15 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg