Valentine's Heart Macarons

It didn’t take me lengthy to determine what I wanted to make, but it took some studies to determine out how i would create the coronary heart shapes. I spent too much time seeking out a heart formed cookie cutter to create my parchment templates. I wished ONE cookie cutter, no longer 3 and preferably now not massive. This become tougher to discover than expected mid-January. Cookie cutter hunt became fruitless so I looked for a template online. i found this one, published two eight half″x11″ copies on my domestic printer and taped/cut them into an 11″x17″ form for my pans. I located the parchment templates below my Silpat mats to use as a guide.

Piping the macarons changed into easier than anticipated, though I did use a toothpick on most of them to get the factor at the bottom of the coronary heart. I used the 2A tip for these men in place of the 1A tip I commonly use. The 2A is a chunk smaller and turned into higher for making this shape.

INGREDIENTS

• COOKIES
• 60 g egg whites room temperature
• 65 g granulated sugar
• 75 g almond flour
• 55 g powdered sugar
• fuschia color gel
• CINNAMON BUTTERCREAM
• 1/4 recipe Simple Vanilla Buttercream
• 1/2 tsp cinnamon

INTRUCTIONS

1. Line baking sheet with a silpat mat or parchment.*
2. place the almond powder and icing sugar in a food processor. technique until simply beginning to clump.
3. Sift well and discard any bits that might not skip via the sifter. Set aside.
4. Whip the egg whites till they are the consistency of a loose foam. maintain whipping while slowly including sugar. Whip to a stiff meringue.
5. Fold the dry mixture into the meringue. upload in colour gel at this point**
6. Pour the batter right into a piping bag outfitted with the 2A tip.
7. Pipe the macarons onto your baking sheet.
8. while all of your macarons are piped, whack the baking sheet on the counter at least three instances to remove any air bubbles.***
9. permit the macarons dry at room temperature until dry to the touch. Approx 1 hour. DO no longer bypass this step.
10. whilst macarons are drying, make the buttercream.
11. once dry, bake macarons in a three hundred°F oven until they stick a bit bit to the pans. this can be everywhere from 10-20mins relying in your oven and the way crowded the macarons are on the pan.
12. let cookies cool completely before putting off from pans.
13. Pipe buttercream into the middle, sandwich the cookies and press together.

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