Cooking with Manuela: Heart-Shaped Raspberry French Macarons

Cooking with Manuela: Heart-Shaped Raspberry French Macarons

February 7, 2019 0 By Hiddenfoods
How about these beautiful, hot pink and sparkly, raspberry heart-shaped macarons to celebrate your favorite person this Valentine’s Day?!?

Love is in the air! Can you feel it too?!?
I’m all excited about this coming Valentine’s Day… Maybe because it gives me one more excuse to bake (and eat!!) a delicious dessert and not feel guilty about it. But who really needs excuses when we are dealing with French macarons?!? There’s nothing more perfect than this elegant, delicate and exquisite cookie. Especially if it comes in a pink and sparkly, heart shape and raspberry flavor.
So pretty, right?!?

These macarons are sure way to impress the love of your life. 
Let’s face it, we all know these are not obviously easy to whip up. Technically there’s nothing really hard about the recipe. It’s just a series of doable simple steps. You just have follow the directions (NO skipping steps please!) and get the right consistency of batter,  or you might not end up with macarons that look like these.     

So, here are some tips and suggestions that you should read before you start with the recipe. 
Sorry for the long list, but trust me, these might save you from some flat, burnt or wrinkly-looking macarons.
1. Do ahead of time: Separate the egg yolks from the whites the night before, store in the refrigerator and remove from the refrigerator at least one hour before starting with the recipe. This helps create the perfect top and foot.
2. When you start with the recipe, print out the heart template (here), or draw the hearts on the parchment paper (then flip around – pencil side down). Take out the piping bag and tip. And have all the ingredients ready. The macaron batter does not like to wait. If you let it sit for too long it might become too soft and you’ll end up with flat macarons ( and no heart shape).
3. It’s good to process the almond flour with the powdered sugar and sift it when adding to the egg whites. This removes any large pieces and make the top of the macaron smoother.
4. Use two baking sheets when in the oven to prevent the cookies from baking too much, and turning too crispy and brownish…. NOT pretty!

Ready to try it out too?!? Don’t forget to watch my short video recipe! I hope it will help too 🙂


YIELD: about 18 macarons

    • 3/4 cup (70 gr) blenched almond flour
    • 1 cup (100 gr)  powdered sugar
    • 2 large egg whites at room temperature
    • 1/4 teaspoon cream of tartar
    • 1/8 teaspoon salt
    • 1/4 cup ( 50 gr) granulated sugar
    • 2 drops of red (or pink) food coloring
    • seedless raspberry jam (about 3 tablespoons)
    • pink or red sprinkles (optional)