Hook
Warm almond-scented air fills the kitchen as these little heart-shaped macarons come out of the oven, their glossy tops crackling faintly and the tiniest ruffled feet peeking beneath. They feel delicate in your hand but give a soft, buttery pop when you bite into them.
RECIPE SNAPSHOT
Time: prep 40–70 min (includes resting), cook 18–20 min, total 58–110 min
Yield: about 12–16 macarons (6–8 sandwiches)
Skill level: medium
Best for: Valentine’s Day, gifts, afternoon tea
Key flavors: almond, vanilla, buttercream
H2: A little story about this dish
I started making heart-shaped macarons the week my niece learned to draw hearts — baking them felt like sending a tiny edible drawing back. I make them when I want something small that looks thoughtful: a tray on a coffee table makes people smile before they even taste them. The crisp shell and tender interior make them feel both playful and grown-up.
H2: Why you’ll love it
These macarons are worth it because a little focus goes a long way: the technique in folding the batter and letting the shells dry makes the difference between cracked tops and the classic glossy finish. The flavor is simple — almond and vanilla — so the texture is the star: a gentle crunch gives way to a soft, chewy interior. The recipe is forgiving when you follow the resting and folding cues, which is why it works well for a first attempt.
H2: How to make Heart-Shaped Macarons
Make the batter until it flows like thick lava — that’s the tactile cue you’ll hear other bakers talk about. Pipe hearts fairly uniformly so the bake is even; you’ll smell sweet almond and a slightly toasted fragrance as they bake. When they’re ready, the shells will look glossy with a smooth top, and the ruffled “feet” will be visible around the edge; they should feel firm to the touch and lift off the parchment without sticking. After filling and refrigerating, the buttercream softens the shell just enough so each bite is creamy and not dry.
H2: Ingredients
For the Macaron Shells:, 1 cup powdered sugar, 1/2 cup almond flour, 2 large egg whites (at room temperature), 1/4 cup granulated sugar, 1/2 teaspoon vanilla extract, Red or pink food coloring (optional), For the Buttercream Filling:, 1/2 cup unsalted butter (softened), 1 cup powdered sugar, 1 teaspoon vanilla extract, 2 tablespoons heavy cream or milk, Pinch of salt, Red food coloring (optional)
H2: Directions
For the Macaron Shells:, Sift the powdered sugar and almond flour together into a bowl to ensure the mixture is fine and lump-free. Set it aside., In a separate clean mixing bowl, use a hand mixer or stand mixer to whisk the egg whites. Start on low speed, then increase to medium-high. When soft peaks begin to form, gradually add the granulated sugar and continue to whisk until stiff peaks form., Add the sifted almond flour and powdered sugar mixture to the whipped egg whites. Fold the ingredients together gently using a spatula. Add a few drops of food coloring (optional) and continue folding until the mixture flows off the spatula like thick lava., Transfer the macaron batter into a piping bag with a round tip. On a baking sheet lined with parchment paper, pipe heart shapes by drawing a "V" shape and completing the heart. Try to make them uniform in size for even baking., Let the piped macarons sit at room temperature for 30 minutes to 1 hour, allowing them to form a dry skin. This is crucial for achieving the characteristic foot (ruffled edge) on the macaron shells., Preheat the oven to 300°F (150°C). Once the macarons have rested and developed a skin, bake them for 18 to 20 minutes. The macarons should be firm to the touch and easily lift off the parchment paper., For the Buttercream Filling:, In a medium mixing bowl, beat the softened butter until smooth and creamy. Gradually add the powdered sugar, one tablespoon at a time, until fully combined. Stir in the vanilla extract and a pinch of salt., Add the heavy cream or milk, one tablespoon at a time, to reach a smooth, spreadable consistency. If desired, add a few drops of red food coloring to tint the filling., Assemble the Macarons:, Once the macaron shells have cooled completely, flip them over. Pipe a small amount of the buttercream onto the flat side of one shell and sandwich it with another macaron shell., For the best flavor and texture, place the assembled macarons in the refrigerator for at least 24 hours to allow the filling to soften the shells.
H2: How to serve and store it
Serve these with a quiet cup of tea or a small espresso — the almond and vanilla sing when paired with a slightly bitter brew. Assembled macarons keep best in an airtight container in the refrigerator for up to 5 days; their texture improves after 24 hours in the fridge when the buttercream has time to marry with the shells. You can freeze assembled macarons in a single layer for up to 1 month; thaw in the fridge overnight and bring to room temperature before serving for the best texture.
H2: Tips and variations
Tip 1: Use room-temperature egg whites and be gentle when folding — overmixing flattens the batter and under-mixing keeps the feet from forming. Tip 2: Letting the piped hearts sit until they develop a dry skin is non-negotiable; skip this and you’ll lose the glossy top and the foot. Optional variation: color the shells lightly with the red or pink food coloring for a pretty Valentine palette, and tint the buttercream the same shade for a coordinated look. Optional substitution: the recipe already allows heavy cream or milk in the buttercream — use whichever you have on hand.
H2: Common questions
Q: My macarons came out cracked — what went wrong?
A: The most common cause is not allowing the shells to form a dry skin before baking or overmixing the batter. Make sure the tops are not tacky when you touch them gently; they should feel dry.
Q: How can I tell when the shells are done in the oven?
A: They’re done when the tops are firm and glossy, the feet are set, and they lift off the parchment easily. A light, hollow sound if you tap the bottom is another cue.
Q: Can I make these without food coloring?
A: Yes — the shells and buttercream are delicious uncolored. The coloring is optional and purely decorative.
Q: How long should I rest assembled macarons in the fridge?
A: The recipe suggests at least 24 hours for best texture; this lets the buttercream soften the shell and blend flavors. They’re still tasty sooner, but the mouthfeel improves with that rest.
Closing line
If you try them, tell me how the hearts turned out — I love hearing about your tiny victories in the kitchen.
Questions rapides pour que je l’adapte parfaitement
Tu veux publier en anglais uniquement, ou anglais + version française ?
Tu veux les unités en métrique, US, ou les deux ?
Tu utilises un plugin recette (WP Recipe Maker / RankMath) ? Si oui, je peux aussi te générer un bloc JSON-LD “Recipe” compatible.
Conclusion
If you want to see a commercial take on heart-shaped macarons, check out Heart Shaped Macarons | Trader Joe’s for inspiration. For a baker’s walkthrough with styling ideas, Heart Shaped Macarons – Barley & Sage offers lovely photos. If you’d like a video and a template to practice the heart shape, try Heart Shaped Macarons (video + template) – Pies and Tacos. For another tutorial focused on Valentine’s styling and technique, see Valentine’s Heart Macarons – Liv for Cake.
Heart-Shaped Macarons
Ingrédients
Method
- Sift the powdered sugar and almond flour together into a bowl to ensure the mixture is fine and lump-free. Set it aside.
- In a separate clean mixing bowl, use a hand mixer or stand mixer to whisk the egg whites. Start on low speed, then increase to medium-high. When soft peaks begin to form, gradually add the granulated sugar and continue to whisk until stiff peaks form.
- Add the sifted almond flour and powdered sugar mixture to the whipped egg whites. Fold the ingredients together gently using a spatula. Add a few drops of food coloring (optional) and continue folding until the mixture flows off the spatula like thick lava.
- Transfer the macaron batter into a piping bag with a round tip. On a baking sheet lined with parchment paper, pipe heart shapes by drawing a 'V' shape and completing the heart. Try to make them uniform in size for even baking.
- Let the piped macarons sit at room temperature for 30 minutes to 1 hour, allowing them to form a dry skin. This is crucial for achieving the characteristic foot (ruffled edge) on the macaron shells.
- Preheat the oven to 300°F (150°C). Once the macarons have rested and developed a skin, bake them for 18 to 20 minutes. The macarons should be firm to the touch and easily lift off the parchment paper.
- In a medium mixing bowl, beat the softened butter until smooth and creamy.
- Gradually add the powdered sugar, one tablespoon at a time, until fully combined. Stir in the vanilla extract and a pinch of salt.
- Add the heavy cream or milk, one tablespoon at a time, to reach a smooth, spreadable consistency. If desired, add a few drops of red food coloring to tint the filling.
- Once the macaron shells have cooled completely, flip them over. Pipe a small amount of the buttercream onto the flat side of one shell and sandwich it with another macaron shell.
- For the best flavor and texture, place the assembled macarons in the refrigerator for at least 24 hours to allow the filling to soften the shells.
