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To truly appreciate Sweetheart Macarons, it’s essential to understand what macarons are and the artistry involved in making them. Originating from France, macarons are made primarily from almond flour, egg whites, and sugar. They are often filled with a variety of fillings, which can include buttercreams, ganaches, or jams. The uniqueness of macarons lies in their contrasting textures: the outer shell is crisp and smooth, while the inside is soft and chewy.

Sweetheart Macarons

Discover the delightful world of Sweetheart Macarons, the perfect treat for any celebration. These elegant, meringue-based cookies are characterized by their crisp shells and chewy centers, filled with luscious strawberry buttercream to embody love and sweetness. Whether for romantic occasions or simply to express your affection, this article offers step-by-step guidance on creating these charming confections, including tips on technique, ingredients, and presentation to impress anyone who indulges in them. Embrace the art of baking and celebrate with these beautiful, delicious macarons!
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Ingredients
  

For the Macaron Shells:

1 cup (120g) almond flour

2 cups (240g) powdered sugar

3 large egg whites, aged at room temperature

1/4 cup (50g) granulated sugar

1/2 teaspoon vanilla extract

A pinch of salt

Red gel food coloring (optional)

For the Strawberry Buttercream Filling:

1/2 cup (113g) unsalted butter, softened

2 cups (240g) powdered sugar

2 tablespoons fresh strawberry puree (made from about 2-3 strawberries)

1 teaspoon vanilla extract

A pinch of salt

For Garnish:

Edible glitter (optional)

Dried edible flowers (optional)

Instructions
 

Prepare the Baking Sheets: Line two baking sheets with parchment paper or silicone baking mats. Preheat your oven to 300°F (150°C).

    Sift Dry Ingredients: In a medium bowl, sift together the almond flour and powdered sugar to eliminate any lumps. Set aside.

      Whip Egg Whites: In a clean bowl, whip the egg whites and salt on medium speed until foamy. Gradually add the granulated sugar while increasing the speed to high. Continue whipping until stiff peaks form and the mixture is glossy. Stir in the vanilla extract and desired amount of red gel food coloring until well incorporated.

        Fold in Dry Ingredients: Gently fold the sifted almond flour and powdered sugar mixture into the egg whites using a spatula. Be careful not to deflate the egg whites. Mix until the batter flows like lava and forms a ribbon when lifted.

          Pipe the Macarons: Transfer the macaron batter to a piping bag fitted with a round tip (about 1/4 inch). Pipe small circles (about 1.5 inches wide) onto the prepared baking sheets, spaced evenly apart.

            Rest the Shells: Tap the baking sheets firmly on the counter to release any trapped air bubbles. Let the macarons sit at room temperature for 30-60 minutes until the tops are dry to the touch.

              Bake: Bake the macarons in the preheated oven for about 15-20 minutes or until they have risen and formed a foot. Let them cool completely on the baking sheets.

                Make the Strawberry Buttercream Filling: In a medium mixing bowl, beat the softened butter until creamy. Gradually add in the powdered sugar, strawberry puree, and vanilla extract. Mix until smooth and fluffy. Adjust sweetness with more powdered sugar if necessary.

                  Assemble the Macarons: Once the shells are completely cooled, pair them up by size. Pipe a dollop of strawberry buttercream filling onto the flat side of one macaron shell and sandwich it with the matching shell.

                    Decorate: If desired, sprinkle edible glitter on top or place dried edible flowers for a beautiful touch.

                      Age the Macarons: For the best flavor and texture, refrigerate the assembled macarons in an airtight container for at least 24 hours before serving. Allow them to come to room temperature before enjoying.

                        Prep Time, Total Time, Servings: 30 mins | 1 hour 30 mins | 24 macarons