Love Heart Macarons
Prep time
Bake / Cook time
Total time
Love baking heart macarons with a shape that adds a special meaning to this irresistible confection.
Recipe type: Macarons
Serves: Yield: 32 assembled two-inch heart macarons
If measuring by volume, pre-sift separately, measure out, whisk to combine, then sift altogether:
  • 126 g almond meal / flour (1 ½ cups)
  • 183 g powdered sugar (1 ½ cups + 5 tablespoons)
  • 3 egg whites from Extra Large Grade A eggs (can range from 100 – 120 g)
  • 3 tablespoons granulated sugar (45 g)
  • ½ teaspoon salt (3 g)
  • 1 – 2 drops pink or red gel food coloring
For the filling:
  • 8 tablespoons unsalted butter at room temperature (113 g)
  • 2 ½ cups powdered sugar (280 g)
  • ½ teaspoon salt (3 g)
  • 3 – 5 tablespoons milk
  • ½ teaspoon almond extract
  1. Line three large cookie sheets with parchment paper.
  2. If measuring by volume sift the almond flour and sugar separately, measure out, whisk together in a bowl to combine, then sift to completely blend. If measuring by weight, just weigh the ingredients, whisk to combine and then sift altogether to blend.
  3. Whip room temperature egg whites, granulated sugar and salt to make a thick, glossy meringue that holds stiff peaks. Whip in 1 – 2 drops of gel food coloring.
  4. Fold the meringue into the almond flour mixture with a silicon or rubber spatula. Scrape the bowl as you pass the spatula underneath, then fold over the top. Drag your spatula on the surface each time you fold over. This action will smooth out the batter. The mixture will start out rough and thick but will smoothen and flow when the meringue is completely incorporated. When the batter flows back slowly if you cut through the center with your spatula, stop mixing.
  5. Transfer the batter into one large (or two medium) icing bags fitted with a medium round tip (I used #10).
  6. Place the heart template underneath the parchment paper of your cookie sheet. Pipe the batter first following the outline of the heart, then pipe to fill in the center space.
  7. Lightly tap the cookie sheet on your work surface to break up any large air pockets. Tap only once or twice so the batter doesn’t spread too much which might cause the hearts to be less defined.
  8. Preheat oven to 300° F. Let the macarons sit at room temperature for about 30 minutes or however long it takes for the surface of the batter to dry and form a skin. It’s ready for the oven when you lightly touch the edge and your fingertip remains dry.
  9. Bake cookie sheets one at a time for 12 - 13 minutes. Rotate the cookie sheet halfway through after the feet have formed.
  10. Remove from the oven and let the macarons cool completely on the cookie sheet.
For the Filling:
  1. Sift the powdered sugar. Cream the butter until smooth. Gradually add the powdered sugar and beat until smooth. Beat in salt.
  2. Add milk one tablespoon at a time until desired consistency is reached. Filling should be on the thick side but soft enough to pipe.
  3. Blend in the almond extract.
  4. Transfer the filling into an icing bag or Ziploc bag fitted with a medium round tip, or just snip the corner of the bag.
  1. Pipe the filling onto one macaron heart shell then sandwich it with another macaron.
Keep the assembled macarons chilled covered in an airtight container or frozen for long term storage. You can also freeze just the macaron shells and fill them later.
Recipe by SugaryWinzy at