If you’re looking to impress your loved ones or simply indulge in a delightful treat, these Heart Macarons with Lemon Buttercream are the perfect choice. With their delicate texture and zesty filling, they’re not just a feast for the eyes but also a burst of flavor in every bite. Macarons might seem daunting to make, but with the right techniques and a bit of practice, you’ll be able to whip up a batch that rivals those from a fancy patisserie. Let’s dive into the world of heart-shaped macarons that are sure to steal your heart!
Why It Works Every Time
The secret to perfect macarons lies in the balance of ingredients and precise techniques. The almond flour provides a nutty flavor and contributes to the macaron’s signature chewy texture, while the sugar stabilizes the egg whites, helping them to form that perfect glossy meringue. Additionally, the use of gel food coloring ensures vibrant, uniform color without altering the consistency of the batter. The lemon buttercream adds a refreshing tang that complements the sweetness of the macarons beautifully.
What Goes In
- 70 grams (about 2/3 cup) almond meal/flour – This is the base of your macarons, providing that essential nutty flavor.
- 120 grams (about 1 cup) confectioners’ sugar – This fine sugar helps create a smooth texture in your macaron shells.
- 2 large egg whites (about 65 grams), room temperature – These will be whipped into a meringue for that light and airy structure.
- 50 grams (exactly 1/4 cup leveled granulated sugar – This is added to the egg whites to stabilize the meringue.
- 1″ strip of red or pink gel food coloring – For a pop of color, making your macarons visually appealing.
- Sprinkles, optional – Decorate the finished macarons for a festive touch.
- 6 Tbsp unsalted butter, room temperature – The base for your creamy lemon buttercream.
- 1 1/2 cups confectioners’ sugar – This will sweeten your buttercream and give it that perfect texture.
- 1/8 tsp salt – A pinch of salt enhances the flavors in the buttercream.
- 2 Tbsp fresh lemon juice – Adds a bright, zesty flavor to your buttercream.
Recommended Tools
- Stand mixer or hand mixer – Essential for whipping egg whites into stiff peaks.
- Silicone spatula – Perfect for folding the batter without deflating the meringue.
- Piping bags with round tip – For piping perfect heart shapes.
- Oven thermometer – Ensures your oven is at the right temperature for baking.
- Macaron mat or parchment paper – Provides a non-stick surface for your macarons.
Directions: Heart Macarons with Lemon Buttercream
Step 1: Prepare Your Baking Sheets
Line two baking sheets with parchment paper or a silicone mat. If using parchment, you can trace heart shapes to help guide your piping.
Step 2: Sift Dry Ingredients
In a medium bowl, sift together the almond flour and confectioners’ sugar. This step is crucial to avoid lumps and achieve a smooth macaron shell.
Step 3: Whip the Egg Whites
In a clean mixing bowl, use a stand mixer or hand mixer to whip the egg whites on medium speed until they become foamy. Gradually add the granulated sugar while continuing to whip. Increase the speed to high and whip until stiff peaks form and the meringue is glossy.
Step 4: Add Food Coloring
Carefully add the gel food coloring to the meringue and mix gently until the color is evenly distributed.
Step 5: Fold in Dry Ingredients
Using a silicone spatula, fold the almond flour mixture into the meringue in three additions. Be gentle but thorough; the batter should flow like lava when it’s ready.
Step 6: Pipe the Macarons
Transfer the macaron batter to a piping bag fitted with a round tip. Pipe heart shapes onto the prepared baking sheets, leaving space between each one. Tap the baking sheets on the counter to release any air bubbles.
Step 7: Rest the Macarons
Let the piped macarons sit at room temperature for 30-60 minutes, or until a skin forms on the surface. They should not be sticky to the touch.
Step 8: Bake
Preheat your oven to 300°F (150°C). Bake the macarons for about 15-18 minutes or until they have risen and the tops are firm. Let them cool completely on the baking sheets.
Step 9: Prepare the Lemon Buttercream
In a mixing bowl, beat the room temperature butter until creamy. Gradually add the confectioners’ sugar, salt, and lemon juice. Beat until light and fluffy.
Step 10: Assemble the Macarons
Pair up the macaron shells of similar sizes. Pipe a dollop of lemon buttercream onto the bottom of one shell and gently sandwich it with the other shell.
Step 11: Decorate
If desired, sprinkle some sprinkles on top of the macarons for an extra touch of whimsy.
Adaptations for Special Diets
- Nut-Free Option: Substitute almond flour with sunflower seed flour for a nut-free version.
- Vegan Option: Use aquafaba (the liquid from canned chickpeas) in place of egg whites and a vegan butter substitute for the buttercream.
- Lower Sugar Option: Experiment with sugar alternatives like erythritol in both macaron and buttercream recipes.
Mistakes That Ruin Heart Macarons with Lemon Buttercream
- Not sifting the dry ingredients: This can lead to lumps and uneven textures.
- Over-whipping or under-whipping the egg whites: Consistency is key for perfect meringue.
- Skipping the resting period: Resting allows the macarons to form a skin, preventing cracks during baking.
- Incorrect oven temperature: An oven thermometer helps ensure a consistent baking environment.
Store, Freeze & Reheat
Store the assembled macarons in an airtight container in the refrigerator for up to 5 days. They also freeze beautifully! Place them in an airtight container between layers of parchment paper and freeze for up to 3 months. To enjoy, simply let them thaw in the refrigerator overnight or at room temperature for a couple of hours. Reheating is not recommended, as it may alter their texture.
Handy Q&A
Can I make macarons in advance?
Absolutely! You can prepare the shells ahead of time and fill them just before serving for the freshest taste.
Why did my macarons crack on top?
Cracks can occur if the batter is too runny or if they didn’t rest long enough before baking. Ensure your batter is at the right consistency and allow adequate resting time.
What can I substitute for lemon juice in the buttercream?
You can use other citrus juices like lime or orange for a different flavor profile, or even vanilla extract for a classic taste.
Why are my macarons hollow inside?
Hollowness usually indicates that the meringue was overmixed or the batter was overfolded, leading to a loss of structure. Make sure to monitor your folding technique closely.
Bring It Home
Creating Heart Macarons with Lemon Buttercream is a wonderful way to show love through baking. Each bite delivers a delightful crunch followed by a soft, chewy interior, perfectly complemented by the zesty buttercream filling. Whether for a special occasion or a sweet treat for yourself, these macarons are sure to impress. So gather your ingredients, put on your apron, and let the magic of baking transform your kitchen into a patisserie. Enjoy the process, and don’t forget to share your beautiful creations with those you cherish!
Heart Macarons with Lemon Buttercream
Ingredients
For the Macarons:
- 70 grams almond meal/flour about 2/3 cup
- 120 grams confectioners' sugar about 1 cup
- 2 large egg whites room temperature, about 65 grams
- 50 grams granulated sugar exactly 1/4 cup leveled
- 1 strip red or pink gel food coloring
- Sprinkles optional
For the Lemon Buttercream:
- 6 Tbsp unsalted butter room temperature
- 1.5 cups confectioners' sugar
- 1/8 tsp salt
- 2 Tbsp fresh lemon juice
Instructions
Directions:
- Step 1: Prepare Your Baking SheetsLine two baking sheets with parchment paper or a silicone mat. If using parchment, you can trace heart shapes to help guide your piping.
- Step 2: Sift Dry IngredientsIn a medium bowl, sift together the almond flour and confectioners' sugar. This step is crucial to avoid lumps and achieve a smooth macaron shell.
- Step 3: Whip the Egg WhitesIn a clean mixing bowl, use a stand mixer or hand mixer to whip the egg whites on medium speed until they become foamy. Gradually add the granulated sugar while continuing to whip. Increase the speed to high and whip until stiff peaks form and the meringue is glossy.
- Step 4: Add Food ColoringCarefully add the gel food coloring to the meringue and mix gently until the color is evenly distributed.
- Step 5: Fold in Dry IngredientsUsing a silicone spatula, fold the almond flour mixture into the meringue in three additions. Be gentle but thorough; the batter should flow like lava when it’s ready.
- Step 6: Pipe the MacaronsTransfer the macaron batter to a piping bag fitted with a round tip. Pipe heart shapes onto the prepared baking sheets, leaving space between each one. Tap the baking sheets on the counter to release any air bubbles.
- Step 7: Rest the MacaronsLet the piped macarons sit at room temperature for 30-60 minutes, or until a skin forms on the surface. They should not be sticky to the touch.
- Step 8: BakePreheat your oven to 300°F (150°C). Bake the macarons for about 15-18 minutes or until they have risen and the tops are firm. Let them cool completely on the baking sheets.
- Step 9: Prepare the Lemon ButtercreamIn a mixing bowl, beat the room temperature butter until creamy. Gradually add the confectioners' sugar, salt, and lemon juice. Beat until light and fluffy.
- Step 10: Assemble the MacaronsPair up the macaron shells of similar sizes. Pipe a dollop of lemon buttercream onto the bottom of one shell and gently sandwich it with the other shell.
- Step 11: DecorateIf desired, sprinkle some sprinkles on top of the macarons for an extra touch of whimsy.
Equipment
- Stand mixer or hand mixer
- Silicone spatula
- Piping bags with round tip
- Oven thermometer
- Macaron mat or parchment paper
Notes
- Ensure the egg whites are at room temperature for better whipping.
- Resting the macarons is crucial for a smooth top and preventing cracks.
- Experiment with different food colorings for unique designs.
