Heart Shaped Macarons
Heart Shaped Macarons will be perfect for Valentine’s Day. They are made with regular macaron batter and piped into hearts. If you want to learn how to make these macarons, this detailed guide will help you to master these delicious cookies. They may look so hard to make, but really easy.
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I made printable template for you to download and use.
These heart shaped macarons don’t require a ton of equipment. Here is a list of tools I like to use when I make these macarons:
- Stand mixer or electric mixer
- Kitchen scale
- Large baking sheet
- Round pipping tip Wilton 10 or 12 and pipping bag
- Silpat baking mat
- Heart shaped macaron template (see above)
- Haute food colors or other red or pink. Make sure food colors are water based.
Tips for making macarons
- Pick the recipe you will be using: Italian meringue, French meringue, or chocolate shells.
- Read through the recipe first.
- Prepare all tools (see tools list above).
- Weigh all ingredients using kitchen scale.
- Do not use wax paper. Use silpat mat or parchment paper.
- Use water-based food coloring.
How to pipe Heart Shaped Macarons
Place template under silicone mat and pipe macarons. Start from the top left corner, and pipe a diagonal line to the center. Then move the pipping bag up to the top right corner and pipe a diagonal line to the center, meeting the first one.
Tip from Marina: Apply more pressure at the top of the heart then at the bottom because the bottom needs to be narrow.
Using toothpick, spread the batter to the edges of the template. This is important step. Do not skip it! As macarons will bake, they will get rounded. Make a pointy edge at the bottom for beautiful shape of the heart. You can use small brush for that. You probably seen my reel on Instagram already when I am showing how to shape heart using brush.
What filling to use for macarons
To fill macaron shells you can use ganache, buttercream, caramel. Anything you like. Strawberry jam will also work. Just make sure that you let filled macarons to “mature” in the fridge before enjoying. This is important step, do not skip it! I have many ideas for macaron fillings on this blog, even savory. Check some of them below:
How to store macarons
Heart shaped macarons should be store as regular macarons. Store in the fridge for 1-3 days in air-tight container or in the freezer for a few months. For more storing details see individual post with filling recipes.
If you try to make these Heart Shaped Macarons and use my template, please do not forget to tag me on the social media. And leave a comment on this blog post. I would love to see your creations! Check other shaped macarons:
Heart Shaped Macarons
Equipment
- 1 emulsify blender
- 1 stand mixer or electric hand mixer
- 1 spatula
Ingredients
Macaron shells
- 120 gr almond flour (1 cup)
- 150 gr powdered sugar (1 1/4 cup)
- 100 gr egg whites room temperature (from 3 large eggs)
- 100 gr white granulated sugar (1/2 cup)
Strawberry Ganache
- 150 gr white chocolate 32%-34%
- 100 gr Valrhona strawberry inspiration chocolate
- 130 gr strawberry puree
- 15 gr glucose syrup
- 56 gr unsalted butter
Instructions
How to make Strawberry Ganache
- Semi melt chocolate in the microwave using 15 seconds intervals.
- In the small saucepan warm up strawberry puree and glucose syrup. Do not boil!
- Pour the warm puree mixture over melted chocolate in 3 parts, mixing with the help of the rubber spatula.
- Emulsify with a hand blender.
- Add room temperature unsalted butter and emulsify again.
- Pour ganache into glass container. Cover with the plastic wrap "to contact".
- Let set for at least 8 hours or overnight in the refregirator.
- Transfer ganache into pipping bag and fill macarons.
How to make Heart Shaped Macaron Shells
- Download and print template.
- In the mixing bowl sift together almond flour and powdered sugar. Set aside.
- In the mixing bowl of stand mixer add room temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at the time. Add red or pink food coloring. Increase speed to medium-high and whip until stiff picks. This will take 10-15 minutes.
- Add dry ingredients and start folding the butter. When macaronage drips down from the spatula “like lava”, transfer into pipping bag with round tip.
- Pipe heart shaped macaron shells on the baking mat.
- Top baking sheet pan with pipped macaron shells a few times. Let shells to rest on the countertop until no batter sticks to your finger when you touch.
- Bake macaron shells in the preheated oven to 275o F (134o C) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.
- Remove baked macaron shells from the oven and let it cool on the baking mat with baking sheet pan. When shells are cooled completely remove from baking mat and pair them with similar size.