Vanilla Heart Macarons (Print Version)

# Ingredients:

→ Shell Base

01 - 1/4 cup of white sugar
02 - 1/2 teaspoon of vanilla flavoring
03 - 1/2 cup finely ground almond flour
04 - 1 cup of powdered confectioners' sugar
05 - Red or pink food dye (optional)
06 - 2 large egg whites, ideally at room temperature

→ Cream Filling

07 - A pinch of fine salt
08 - 2 tablespoons of heavy cream or even milk
09 - 1/2 cup softened butter
10 - 1 teaspoon of vanilla flavoring
11 - 1 cup of powdered sugar
12 - Red food coloring (optional)

# Instructions:

01 - Using a sifter, combine almond flour and powdered sugar in a bowl. This ensures no lumps and a smooth mixture. Once ready, set aside for later.
02 - Grab a separate clean mixing bowl. With a hand or stand mixer, start whipping the egg whites on a slow speed, then go faster. As you see soft peaks forming, sprinkle in granulated sugar bit by bit. Keep going until stiff peaks hold their shape.
03 - Gently fold the fluffy egg whites into the almond flour and sugar mixture with a spatula. If you want colored macarons, add a few drops of food coloring as you fold. Keep folding until it flows smoothly like thick syrup.
04 - Fill a piping bag fitted with a round tip nozzle with your macaron batter. On a parchment-lined tray, pipe V-like shapes, connecting them to form hearts. Aim for consistent sizes for even cooking.
05 - Leave the shaped batter sitting at room temperature for 30-60 minutes. You’ll know it’s ready when a dry, matte layer forms on top. This helps create the signature ruffled edge, known as the 'foot'.
06 - Heat your oven to 300°F (150°C). Once the macarons are dry to the touch, slide the tray into the oven. Let them bake for 18-20 minutes, until they feel firm and easily lift from the parchment.
07 - In a bowl, cream the butter until smooth and fluffy. Slowly add the powdered sugar, mixing well after each spoonful. Then add vanilla, salt, and just enough cream (or milk) to make it spreadable. A few drops of food dye can make the filling pop!
08 - Make sure the cooled shells are completely ready to handle. Turn them upside down, pipe a dollop of buttercream on the flat side of one, then press another on top to make a sandwich.
09 - For those perfect flavors and textures, store the macarons in a fridge for at least 24 hours. The creamy center softens the shells during this time.

# Notes:

01 - Accurate measurements and proper technique are the keys to success when making macarons. Resting at room temperature can’t be skipped.
02 - Keep these heart macarons chilled in an airtight container for up to a week.

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