Valentine Macarons
These Valentine Macarons are light, chewy, and filled with a smooth vanilla buttercream that is perfect for sharing with someone you love.
Servings: 20 cookies
Equipment
- stand mixer or hand mixer
- sieve
- mixing bowl (medium and large)
Ingredients
For the macarons
- 1 ½ cups almond flour
- 1 cup powdered sugar
- 3 large egg whites room temperature
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla extract
- red food coloring about 4-5 drops, or to desired shade
- ½ cup fine granulated sugar
For the filling
- ½ cup salted butter softened
- 1 tablespoon vanilla extract
- 1 cup powdered sugar
- 2-3 tablespoons milk
Instructions
- Add the almond flour to a food processor and process until very fine, about 30-60 seconds.1 ½ cups almond flour
- Sift the almond flour and powdered sugar together into a medium bowl. Repeat sifting 2 more times, discarding any large bits that will not pass through.1 cup powdered sugar
- In a large bowl, beat the egg whites until frothy, about 5 minutes.3 large egg whites
- Add the cream of tartar and beat 1 more minute.¼ teaspoon cream of tartar
- Beat in the vanilla extract and 4-5 drops of red food coloring (it will look light pink at first).1 teaspoon vanilla extract, red food coloring
- With the mixer running on medium speed, slowly add the fine granulated sugar. Continue beating until you have a glossy, fluffy meringue with stiff peaks.½ cup fine granulated sugar
- Add about 1/3 of the sifted almond flour mixture to the meringue and gently fold with a spatula. Repeat with the remaining mixture in 2 more additions, folding just until combined each time.
- Transfer the batter to a piping bag. Line a baking sheet with parchment paper and place a heart template underneath the parchment.
- Pipe heart shapes, leaving at least 1 inch of space between each one. Slide the template as needed to fill the baking sheet.
- Tap the baking sheet on the counter a few times to release air bubbles.
- Let the shells rest at room temperature for 40 minutes, or until the tops feel dry to the touch.
- Preheat the oven to 300°F. Bake on the middle rack for 7 minutes.
- Rotate the pan 180° and bake 5 minutes more (12 minutes total). The edges should be lightly toasted.
- Cool on the baking sheet for 10 minutes, then transfer to a cooling rack to cool completely.
- Make the filling: beat the softened butter until fluffy. Beat in the vanilla extract, then gradually add the powdered sugar until smooth.½ cup salted butter, 1 tablespoon vanilla extract, 1 cup powdered sugar
- Beat in the milk, 1 tablespoon at a time, until the frosting is thick but smooth (usually 2-3 tablespoons).2-3 tablespoons milk
- Pipe filling onto one shell, then sandwich with a second shell. Repeat with the remaining macarons.
Notes
🥡 STORAGE
- Store assembled macarons in an airtight container in the refrigerator.
- Chill for 12-24 hours for a softer, more classic macaron texture.
- Bring to room temperature for 10-15 minutes before serving for the best flavor.
♨️ REHEATING
- Skip reheating; macarons are best served at room temperature.
- Warm only by resting briefly on the counter, not in the microwave or oven.
❄️ FREEZING
- Freeze assembled macarons in a single layer until firm, then transfer to an airtight container.
- Thaw overnight in the refrigerator, then rest at room temperature 10-15 minutes before serving.
💡 TIPS FOR BEST RESULTS
- Process the almond flour even if it says fine; it helps prevent bumpy shells.
- Sift three times for a smoother top and better texture.
- Fold slowly and gently to avoid deflating the batter.
- Rest the piped shells until dry to the touch so they form proper “feet.”
- Rotate the pan halfway through baking for even results.
🍳 ALTERNATE COOKING METHODS
- Convection bake at 275°F and start checking 1-2 minutes early.
- Double pan by placing your baking sheet on top of another baking sheet if your bottoms brown too fast.
♻️ LEFTOVERS
- Use leftover filling as a cupcake frosting or cookie sandwich filling.
- Crumble extra shells over ice cream or yogurt for a fun topping.
📝 NOTES
- Age the egg whites (optional) by separating them 1-2 days ahead, covering them, refrigerating, then bringing them to room temperature before mixing.
- Avoid rushing, slow folding, and gentle handling make a big difference with macarons.
- Adjust the food coloring slightly darker than you want; the baked shells often lighten a bit.
Nutrition
Serving: 1cookie | Calories: 160kcal | Carbohydrates: 19g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 46mg | Potassium: 19mg | Fiber: 1g | Sugar: 17g | Vitamin A: 144IU | Calcium: 21mg | Iron: 0.3mg
