Hello friends! Today I will show you how to make these Heart Shaped Macarons! They are filled with Cream Cheese Frosting. In this post, you can also find the video showing you how to make them, and the printable template, so you can place it under your baking mats to make the heart shapes.
I am excited for Valentine’s Day and it shows! But these Heart Shaped Macarons are also perfect for Mother’s Day, Anniversary, Engagement Parties, and any other celebrations that involve love and hearts!
Here is the heart template for you to download and print. Place it under your silicone mat, or parchment paper before piping the macarons.
Also, do make sure to watch the video in this page, or on my Youtube Channel, showing you how to pipe these Heart Shaped Macarons.
There are also some pictures below that illustrate how to do this.
Here are some tips for making Heart Shaped Macarons:
- Make sure to use a small round tip. If the tip is too large, it will be hard to form the shape narrow on the bottom. I used a Wilton 12 tip.
- After piping the macarons, tap the tray against the counter, and then use a toothpick to spread the batter to the edges of the template.
- I piped half of the tray first, tapped the tray, and used a toothpick to smooth out the batter to the edges of the heart template, and then did the other half of the tray, because the macarons were drying too fast.
- Make sure to use the toothpick to form a pointy edge at the bottom of the heart shape, because as the macarons bake, the bottom will round up slightly. So if you want a nice defined heart shape, make sure to do this.
I ended up making two colors of Heart Shaped Macarons, one slightly pink-ish, and one red batch. The first batch didn’t work out so well because I started out using a medium size tip to pipe the macarons, which is why almost half of that batch got wasted.
And that’s why I recommend above using a small round tip for piping the macarons.
Start from the top left corner, and pipe a diagonal line to the center.
Then, move up to the top right corner, and pipe a diagonal line to the center, meeting the first one.
And at the end, don’t forget the very important step of using a toothpick to spread the batter to the edges of the template.
Specially at the bottom, make sure to form a pointy end, because as the macarons bake, they will get rounded. So, if you want a nice heart shape, make a pointy edge at the bottom.
If you watch my video here on this page, or on my Youtube Channel, you can see exactly how I do this.
And also, don’t forget to print the template, so you can easily pipe the heart shaped macarons on your baking mat, or parchment paper.
I really recommend using baking mat for making your macarons. You can see why here on my Chocolate Macarons post.
I always like to let my macarons dry before baking them. If I don’t dry them, they might crack in the oven, so I always make sure to rest them. But I’ve heard of a lot of people who use the Swiss Method like I do, who don’t rest their macarons. Do you rest yours? I’d love to hear about it!
And I filled these Heart Shaped Macarons with Cream Cheese Frosting. I found it very fitting, plus it’s one of my favorites. But you can go ahead and use any frosting you’d like.
I have many ideas for Macarons fillings here on my blog. Go on my Macaron index to see so many macaron flavor ideas you can use to fill these Heart Shaped Macarons.
And here are some Macaron ideas you might enjoy:
- Raspberry White Chocolate Macarons
- Nutella Macarons
- Caramelized White Chocolate Macarons
- Chocolate Strawberry Macarons
- Champagne White Chocolate Macarons
- German Chocolate Macarons
- Funfetti Macarons
- French Vanilla Macarons
- Pistachio Macarons
- Cherry Macarons
- White Chocolate Macadamia Macarons
Anyway, thank you so much for reading my blog! I hope you enjoyed learning how to make these Heart Shaped Macarons which are perfect for Valentine’s Day, Mother’s Day, Anniversary celebration, and any special occasion where love and hearts are involved!
Heart Shaped Macarons
Heart Macaron Shells
- 100 grams egg whites 3.5 oz
- 100 grams granulated sugar 3.5 oz
- 105 grams almond flour 3.7 oz
- 105 grams powdered sugar 3.7 oz
- Red or pink food coloring
Cream Cheese Frosting
- 1 1/2 cups confectioners’ sugar 6.75 oz, 191 grams
- 4 tablespoons cream cheese softened 2 oz, 56 grams
- 2 tablespoons unsalted butter softened 1 oz, 28 grams
- 1 teaspoon vanilla extract
- 1/2 -1 tablespoon milk if necessary
Heart Macaron Shells
- Before you start, get all of your ingredients ready. Prepare a large piping bag, fitted with a large round tip. Set aside.
- Line two baking sheets with parchment paper or silicone mat and place the heart template underneath the parchment or silicone.
- Measure out all of your ingredients.
- Sift powdered sugar and almond flour together. Set aside.
- Place egg whites and granulated sugar in a heat proof bowl or in a double boiler. Over a pan of simmering water, whisk the whites and sugar until frothy and sugar completely melted. It will take a couple minutes. You can test by touching the mixture between your fingers, and if you feel any sugar granules just keep whisking mixture over the water bath.
- Make sure the bottom of the bowl isn’t touching the simmering water.
- Transfer mixture to the bowl of a stand mixer.
- With the whisk attachment, start whisking mixture on low for about 30 seconds, then gradually start increasing speed to medium. Whisk on medium for one to two minutes, until mixture is white and starting to become fluffy. Raise speed to high for a few minutes until stiff peaks are formed. Best way to check this is to keep your eye on the whites. Once they get glossy and you start seeing streaks formed by the whisk, it might be time to stop.
- Whisk until stiff peaks have formed. When you pull your whip up, the peak should form a bird’s beak shape, but shouldn’t be falling to the side, the peak should be stiff, forming a slightly curved shape at the top.
- Pour sifted powdered sugar and almond flour into stiff whites.
- Start folding gently forming a letter J with a spatula.
- Add the food coloring at this point, if using. I used red and pink food coloring.
- It’s time to stop folding when the batter is glossy and has a thick and flowing consistency. There are several ways to test this, and you might have a couple failed batches before you get this right. It takes me about 5 minutes to complete the macaronage.
- First, I pick up some batter with my spatula and try to draw a figure 8 with the batter that is dripping off the spatula. If you can form several 8 figures without the batter breaking up, that’s one indication that it might be ready.
- There’s another test you can do. I call it the Teaspoon test.
- Grab a teaspoon of batter and spoon onto the parchment paper or silicon mat. Wait a minute to see how it behaves.
- If the batter stays stiff, forming a point and doesn’t spread out a bit, I start folding a little bit more, about 3 folds.
- Test again.
- Once the batter spreads out a bit and starts to look glossy and smooth on top, on the parchment paper, I transfer my mixture to the piping bag.
- You don’t want your batter to be too runny either. So be careful not to over mix. It’s always best to under mix and test several times until the proper consistency has been achieved.
- This is the most important part about making macarons in my opinion. The best way I can describe this stage being perfect is when you hold the spatula with batter on top of the bowl and the batter falls off the spatula slowly but effortlessly. The batter will keep flowing off the spatula non-stop, but not too quickly.
- Pipe the hearts starting by the top left side of the template, down to the bottom in a diagonal. Then pipe the right side from top to the bottom.
- Once you’ve piped as many hearts as you can, bang the trays against the counter a few times each. This will release air bubbles that are in the batter and prevent your macaron shells from cracking.
- Use a toothpick to spread the batter to the edges of the heart template as best as possible, and make sure to form a pointy bottom because as the macarons bake they will round up a little bit. So the best way to keep a nice heart shape is to have a pointy bottom on the hearts.
- Let your trays sit for a while so the shells will dry out a little bit. I usually leave about 20-40 minutes, depending on how humid the day is. You’ll know they’re ready when you gently touch the surface of a macaron and it seems dry.
- Pre-heat the oven to 325F.
- Bake one tray at a time.
- Bake for 5 minutes, rotate tray.
- Bake for 5 more minutes. Rotate again.
- I bake each tray for a total of 15-18 minutes minutes rotating every 5 minutes.
- When baked, the macarons will have a deeper color and formed feet. If you try to move a macaron, it shouldn’t feel jiggly. If the macaron is still jiggly, keep baking.
- Remove from the oven and bake the other tray.
- Let the macarons cool down before proceeding with the filling.
Cream Cheese Frosting
- Sift powdered sugar. Set aside.
- Add cream cheese and butter to an electric mixer bowl. Cream on medium high speed for 2 minutes.
- Turn the mixer off and add the powdered sugar and vanilla extract to the bowl.
- Mix on low until the powdered sugar is incorporated.
- Raise speed to medium high and cream for another minute until the mixture is creamy and fluffy. If the mixture is dry or stiff, add the milk to make the frosting come together. Start by adding the smaller amount of 1/2 tablespoon, and increase it and add a bit more as necessary. If the frosting is too runny, add more sifted powdered sugar.
- Place the Cream Cheese Frosting in a piping bag fitted with a small piping tip. Pipe some frosting on top of half of the shells. Top with another shell.
- Let macarons mature in the fridge overnight before serving.
- Store macarons in the fridge for up to 4 days, or in the freezer for up to 2 months, in an air tight container.
Food coloring: Make sure to use gel food coloring. I use Wilton Color Right Performance Food Coloring Set. If you are a beginner macaron baker, I recommend going easy on the food coloring, as it can alter your batter a lot, and it can take extra mixing time, specially if you continue to add the food coloring as you do the macaronage.
Scale: Please use a scale when measuring the ingredients for accuracy.
Macaron amount: it will vary greatly depending on how big you pipe the shells, and on how runny or thick the batter is.
Baking time/temperature: Baking time and temperature will vary according to your own oven. I recommend experimenting with your oven to find out the best time, temperature, position of the baking tray.
Oven thermometer: Make sure to have an oven thermometer to bake macarons. It’s one of the most important things about making macarons. Home ovens aren’t accurate at all at telling the temperature, and even a slight 5 degree difference can make or break your whole batch.
Tray rotation: Lots of bakers don’t have to rotate the trays 180 degrees in the oven every 5 minutes, but I do have to with my oven, or I will get lopsided macarons. Please adjust this according to your oven.
Storage: This is the Storage Container I use to store my macarons.