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Perfect Heart-Shaped Raspberry Macarons

heart-shaped raspberry macarons - featured image
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Delicate almond-flour macarons filled with a luscious fresh raspberry buttercream, perfect for elegant occasions like Valentine’s Day or bridal showers.

Ingredients

Scale
  • 100g almond flour (finely ground, blanched)
  • 100g powdered sugar (confectioners’ sugar)
  • 75g egg whites (about 2 large eggs, room temperature)
  • 50g granulated sugar
  • 1/4 teaspoon cream of tartar
  • Red or pink gel food coloring (optional)
  • 120g fresh raspberries (washed and stems removed)
  • 50g granulated sugar
  • 20g unsalted butter (cold, cut into small pieces)
  • 1 teaspoon lemon juice (freshly squeezed)

Instructions

  1. Sift almond flour and powdered sugar together twice using a fine mesh sieve to remove lumps and create a fluffy mix.
  2. In a clean, dry bowl, whisk egg whites on medium speed until foamy. Add cream of tartar, then gradually add granulated sugar while increasing speed to high. Beat until stiff, glossy peaks form (about 5-7 minutes).
  3. Add a few drops of gel food coloring to the meringue if desired and gently swirl to combine without deflating.
  4. Fold the sifted almond flour mixture into the meringue in three parts using a silicone spatula. Fold gently but decisively until the batter flows like lava, thick but smooth and glossy.
  5. Transfer batter into a piping bag fitted with a round tip. Pipe heart shapes about 1.5 inches wide on lined baking sheets by piping two small circles side-by-side then pulling the tip down to a point.
  6. Let the piped hearts rest at room temperature for 45-60 minutes until a dry skin forms on top.
  7. Preheat oven to 300°F (150°C). Bake one tray at a time for 15-17 minutes until shells have risen feet and are firm to the touch. Avoid opening the oven door during baking.
  8. Remove from oven and let cool completely on the baking sheet before gently peeling off.
  9. In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally until raspberries break down and mixture thickens (about 10 minutes). Strain through a fine sieve to remove seeds and let cool.
  10. Beat cold butter pieces into the cooled raspberry puree until fluffy and creamy. Chill slightly if too soft.
  11. Pair macaron shells by size. Pipe a dollop of raspberry filling onto one shell and sandwich with its match. Press gently to spread filling evenly.
  12. Refrigerate assembled macarons for at least 24 hours to let flavors meld and texture soften before serving.

Notes

Bring egg whites to room temperature before beating for best meringue. Rest piped shells for 45-60 minutes to form a dry skin to prevent cracking and help feet form. Use an oven thermometer to ensure accurate baking temperature. For dairy-free filling, substitute butter with coconut oil. Frozen raspberries can be used if thawed and drained. Refrigerate assembled macarons for 24 hours before serving for best texture and flavor.

Nutrition

Keywords: macarons, raspberry macarons, heart-shaped macarons, almond flour, elegant treats, Valentine’s Day dessert, French dessert, raspberry filling

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