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To create heart-shaped macarons, you need special tools and ingredients. First, gather your supplies. You will need powdered sugar, almond flour, egg whites, granulated sugar, cream of tartar, and vanilla extract. Don't forget pink gel food coloring for that lovely hue. For the filling, you will want unsalted butter, more powdered sugar, raspberry puree, and a pinch of salt.

Valentine’s Heart Macarons

Make this Valentine's Day extra special with delightful heart-shaped macarons! Impress your loved ones by mastering the art of these sweet treats with our easy guide. Discover essential tips for creating perfect macarons, unique filling ideas, and fun decoration techniques that will wow everyone. Ready to bake? Click through to explore the full recipe and bring your macaron dreams to life! Experience sweetness this Valentine's Day!
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Ingredients
  

1 cup powdered sugar

1/2 cup almond flour

2 large egg whites, aged (preferably overnight)

1/4 cup granulated sugar

1/4 teaspoon cream of tartar

1/2 teaspoon vanilla extract

Pink gel food coloring

1/2 cup unsalted butter, softened

1 cup powdered sugar (for the filling)

2 tablespoons raspberry puree (or any fruit puree of choice)

Pinch of salt

Dark chocolate shavings (for decoration, optional)

Instructions
 

Prepare the Baking Sheets: Line two baking trays with parchment paper. You can draw heart shapes on the underside of the parchment for guidance when piping.

    Make the Macaron Batter: In a bowl, sift together the powdered sugar and almond flour. Set aside.

      Whip the Egg Whites: In a clean mixing bowl, whip the aged egg whites using a hand mixer on medium speed. Once they turn frothy, add the cream of tartar. Gradually add the granulated sugar while continuing to whip until stiff peaks form.

        Add Flavor and Color: Gently fold in the vanilla extract and a few drops of pink gel food coloring until you achieve your desired shade of pink.

          Fold in Dry Ingredients: Carefully fold the sifted almond flour and powdered sugar mixture into the egg whites in three parts, using a spatula. Be gentle to maintain the airiness of the meringue. The batter should be shiny and flow like lava, and if it's thick, you can gently mix it a little more.

            Pipe the Macarons: Transfer the batter into a piping bag fitted with a round tip. Pipe heart shapes onto the prepared baking sheets, leaving space between each macaron. Tap the baking sheets gently on the counter to release any trapped air bubbles.

              Let Them Rest: Allow the piped macarons to rest at room temperature for 30-60 minutes, or until they form a dry skin on the surface (you should be able to lightly touch the tops without it sticking to your fingers).

                Bake: Preheat the oven to 300°F (150°C). Bake the macarons for 15-20 minutes, rotating the trays halfway through. They should have a firm shell and a slight rise (feet).

                  Prepare the Filling: While the macarons are cooling, beat the softened butter until creamy. Gradually mix in 1 cup of powdered sugar until fluffy, then add the raspberry puree and a pinch of salt. Mix until well combined.

                    Assemble the Macarons: Once the macarons are completely cool, match them into pairs. Pipe a dollop of raspberry filling onto the flat side of one macaron and sandwich it with its pair.

                      Decorate: Optional - Sprinkle some dark chocolate shavings on top of the filled macarons for an extra touch.

                        Prep Time: 30 minutes | Total Time: 2 hours (including resting and cooling) | Servings: 15-20 macarons

                          - Presentation Tips: Arrange the macarons on a heart-shaped platter and dust with edible glitter or powdered sugar for a romantic touch. You can also place small flowers around the platter to enhance the romantic theme.