Galentine’s Brunch Foods : Heart-Shaped Macarons
The perfect way to celebrate friendship this Galentine’s Day is by indulging in a delightful brunch filled with sweet surprises! One standout treat that encapsulates love and creativity is none other than heart-shaped macarons. These little gems are not only visually stunning but also deliver an exquisite flavor that’s bound to impress your closest friends. The delicate crunch of the outer shell, followed by a luscious buttercream filling, makes these macarons a luxurious addition to any brunch spread.
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When I first tried making macarons, I was captivated by both their beauty and their seemingly delicate nature. The process may seem a bit daunting, but trust me, with a little patience and practice, you’ll be crafting these heart-shaped wonders effortlessly. As you and your girlfriends gather around a beautifully set table, watching them enjoy these treats will warm your heart. So gather your ingredients and let’s dive into the world of heart-shaped macarons – you’ll find they are just as fun to make as they are to eat!
Why You’ll Love This Recipe
- Simple & Quick: Preparing these heart-shaped macarons takes about 90 minutes, and they bake in just 13 minutes.
- Irresistible Flavor: The combination of sweet almond flour and creamy butter filling creates a delightful balance of textures and flavors.
- Eye-Catching Appeal: These macarons immediately catch the eye with their vibrant red color and delightful shape.
- Flexible Serving: Perfect for brunch, tea time, or any gathering where a touch of sweetness is welcome.
- Diet-Friendly Options: Easily adaptable for gluten-free diets by using certified almond flour.
Ingredients You’ll Need
- 1 cup (100g) almond flour: A key element that gives macarons their distinct texture. Be sure to use finely ground almond flour for the best results. If you’re in a pinch, you can substitute with hazelnut flour.
- 1½ cups (180g) powdered sugar: This adds sweetness and contributes to the delicate structure. Sift it together with the almond flour to create a smooth batter.
- 3 large egg whites (about 90 grams), at room temperature: Essential for creating the meringue. Make sure they are at room temperature for optimal volume.
- ¼ teaspoon cream of tartar: This helps stabilize the egg whites and creates a stronger meringue.
- ¼ cup granulated sugar: Gradually added to the egg whites while whisking to help achieve stiff peaks.
- ¼ teaspoon red gel food coloring: Gives the macarons their charming heart hue. Gel coloring is best as it doesn’t alter the batter’s consistency.
- ½ teaspoon pure vanilla extract: Infuses a beautiful flavor in the macarons, enhancing their sweetness.
- ¼ cup unsalted butter, softened: The base for a silky buttercream filling. Make sure it’s at room temperature for easy mixing.
- 1 cup powdered sugar (for the filling): Adds sweetness and structure to the buttercream.
- 2 tablespoons heavy whipping cream: This creates a creamy and luscious texture for the filling.
- 1 teaspoon pure vanilla extract (for the filling): Another layer of flavor that completes the buttercream.
How to Make Galentine’s Brunch Foods : Heart-Shaped Macarons
Prepare Templates: Start by printing out four copies of the heart template. This will serve as your guide for how to size and shape your macarons.
Sift Dry Ingredients: With a large sieve, sift the almond flour and powdered sugar together twice into a large bowl. This ensures that your batter will be smooth and free of lumps. Set aside once done.
Whip Egg Whites: In a large bowl or the bowl of a stand mixer, pour in the 3 large egg whites and add the ¼ teaspoon cream of tartar. Beat on medium-low speed until soft peaks form; this may take about 3-5 minutes.
Add Granulated Sugar: Gradually add the ¼ cup of granulated sugar to the whipped egg whites, continuing to beat until almost stiff peaks form. You want the mixture to hold its shape when you lift the whisk.
Incorporate Color and Flavor: Carefully add the ¼ teaspoon red gel food coloring and ½ teaspoon pure vanilla extract. Beat until you achieve stiff peaks, signifying that the meringue is ready – try turning the bowl upside down to test!
Fold in Dry Ingredients: Gently fold in about a third of the sifted dry ingredients into the egg white mixture using a spatula. Once fully combined, fold in the remaining dry ingredients until the batter flows easily off the spatula and can form a “figure 8” without breaking.
Prepare Piping Bags: Scoop the batter into a piping bag fitted with a small round tip. This will allow you to control the shaping of your macarons.
Pipe the Batter: Place two heart templates side by side on a cookie sheet and lay a piece of parchment paper over them. Pipe the macaron batter directly onto the parchment, filling each heart. Use a toothpick to carefully spread the batter to the edges and create a point at the bottom.
Release Air Bubbles: Tap the pan firmly on the counter at least five times to eliminate trapped air bubbles. Use a toothpick to pop any surface bubbles for a smooth finish.
Rest the Macarons: Allow the piped macarons to rest in a dry area for 45 minutes to 1 hour until the tops are no longer tacky to the touch. This is crucial for developing the iconic macarons’ “feet.”
Preheat Oven: While the macarons are resting, preheat your oven to 315°F (160°C). This allows for even baking.
Bake the Macarons: Bake the macarons one cookie sheet at a time for about 13 minutes. Watch as they rise and develop delicate feet!
Cool and Remove: Once baked, let the macarons cool on a rack for about 10 minutes. Then, remove them from the cookie sheets, keeping the macarons on the parchment paper until they are completely cool.
Make the Buttercream: In a large bowl, creamed together ¼ cup softened unsalted butter with an electric mixer on medium speed until fluffy. Gradually add in 1 cup of powdered sugar until smooth.
Add Cream and Flavor: Mix in 2 tablespoons of heavy whipping cream and 1 teaspoon of pure vanilla extract until combined and creamy.
Pipe the Filling: Using a spatula, transfer the buttercream into a piping bag fitted with a large round tip. Pipe the buttercream onto the bottom half of your macarons.
Assemble the Macarons: Gently place the other half of the macaron cookies on top of the buttercream to form a delicious sandwich.
Refrigerate for Flavor: For the best texture and flavor, refrigerate your assembled macarons for 1-2 days before serving. This allows all the delightful flavors to meld beautifully.
Storing & Reheating
Keep your heart-shaped macarons at room temperature for up to 2 days in an airtight container. For longer storage, place them in the refrigerator, where they can last for about a week. If you wish to save them for later, freeze the unfilled macarons in an airtight container for up to 3 months. To refresh them, simply let them come to room temperature, avoiding reheating to maintain their delicate texture.
Chef’s Helpful Tips
- Avoid Over-Mixing: When folding the dry ingredients into the egg whites, be gentle to preserve the air in the meringue. Too much mixing can lead to flat macarons.
- Room Temperature Eggs: Ensure your egg whites are at room temperature for the best volume during whipping.
- Check Sugar: Use powdered sugar that’s freshly sifted; older sugar can create a gritty texture.
- Baking Sheets: Use parchment paper or silicone mats for easy removal; avoid greasing the sheets.
- Flavor Variations: Experiment with different flavor extracts or colors for seasonal celebrations or personal preferences!
Gather your favorite girlfriends and watch their faces light up with joy as they take their first bite of these heart-shaped macarons. It’s more than just a treat; it’s a sweet memory waiting to be made. Whether you’re hosting a full brunch or simply sharing laughter over coffee, these macarons are a delightful way to celebrate your friendships.
Recipe FAQs
Can I make macarons ahead of time?
Absolutely! Macarons can be made 1-2 days in advance and should ideally be refrigerated for best flavor and texture. Just be sure to store them in an airtight container until you’re ready to serve.
What should I do if my macarons don’t have feet?
Macarons not developing feet can happen if the batter is too runny or if they haven’t rested long enough before baking. Make sure your egg whites are whipped to stiff peaks and let the piped batter rest until it forms a dry shell before baking.
Can I use a different filling for my macarons?
Of course! Feel free to get creative with your filling. Options like chocolate ganache, fruit preserves, or even flavored cream cheese make for delicious alternatives.
Why did my macarons crack on top?
Cracked macarons can result from either under-mixing the batter or oven fluctuation; ensure your oven temperature is accurate and that your batter is mixed to the right consistency. Properly resting the macarons also plays a significant role.
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📖 Recipe Card
Galentine’s Brunch Foods : Heart-Shaped Macarons
- Prep Time: 90 minutes
- Cook Time: 13 minutes
- Total Time: 1 hour 43 minutes
- Yield: 30 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: French
Description
These Heart-Shaped Macarons are a delightful treat with an irresistible flavor and simple preparation. Made with almond flour, egg whites, and a touch of vanilla, they’re perfect for your Galentine’s brunch or any occasion.
Ingredients
- 1 cup (100g) almond flour
- 1½ cups (180g) powdered sugar
- 3 large egg whites, 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
Instructions
- Print out 4 copies of the Heart Template.
- Sift the almond flour and powdered sugar together twice into a large bowl and set aside.
- In a large mixing bowl, pour in the egg whites and cream of tartar. Beat on medium-low speed until soft peaks form.
- Gradually add the granulated sugar, and continue to beat until almost stiff peaks are achieved.
- Mix in the red gel food coloring and vanilla extract, then beat until stiff peaks form.
- Gently fold a third of the dry ingredients into the egg whites with a spatula. Then fold in the remaining dry ingredients until the batter can run off the spatula forming a 'figure 8' without breaking.
- Scoop the batter into a piping bag with a small round tip.
- Place 2 heart templates on a cookie sheet and cover with parchment paper. Pipe the batter onto the parchment, shaping into hearts, then use a toothpick to spread the batter to the edges and form tips.
- Tap the pan on the counter at least five times to release air bubbles from the macarons. Pop any bubbles on the surface with a toothpick.
- Rest the macarons in a dry area for 45 minutes to an hour until the tops are no longer tacky.
- Preheat the oven to 315°F (160°C).
- Bake macarons one cookie sheet at a time for 13 minutes until they rise and form 'feet'.
- Cool the macarons on a rack for 10 minutes, then remove from the pan while keeping them on parchment. Leave to cool for another 10 minutes before serving.
Notes
Ensure the egg whites are at room temperature for better volume.
Resting the macarons properly helps develop their signature texture.
Store in an airtight container to maintain freshness.
Nutrition
- Serving Size: 1 macaron
- Calories: 80
- Sugar: 8g
- Sodium: 25mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 5mg
