Heart Macarons with Lemon Buttercream (VIDEO)
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You can totally make these Heart Shaped Macarons! It’s easier than you think, especially when you use this print-friendly heart template that I created just for you.
These darling heart-shaped macarons are perfect for baby showers, bridal showers, birthday’s, princess parties, and especially as Valentines Macarons! And, macarons are naturally GLUTEN FREE!
They taste irresistibly good with the tangy-sweet lemon buttercream sandwiched between the sweet almond cookies. These look just like French bakery macarons and you’ll definitely impress your family and friends. Watch the video to learn exactly how to make homemade macarons!!
Watch How to Make Heart Macarons:
If you’ve never made macarons before, be sure to read through our tips for making perfect macarons and why it’s important not to skip steps like sifting!!
Here are all of the tools that I used in the video:
Heart Macaron Template (free printable)
Boos Cutting Board
Glass Mixing Bowls
KitchenAid Hand Mixer
Cuisinart Food Processor
Silicone Baking Liner
OXO Food Scale
Wilton #2A Round Decorating Tip
Silpat Macaron Kit (with piping bag, round tip & food coloring)
⬇️ Print Friendly for Heart Macarons:
Heart Macarons with Lemon Buttercream (VIDEO Recipe)
For the Heart Macarons:
- 70 grams about 2/3 cup almond meal/flour, room temp
- 120 grams about 1 cup confectioners (powdered) sugar
- 2 large egg whites about 65 grams, room temp
- 50 grams exactly 1/4 cup leveled granulated sugar
- 1 " strip Red or Pink GEL food coloring
- Sprinkles optional
For the Lemon Buttercream:
- 6 Tbsp unsalted butter room temperature
- 1 1/2 cups confectioners powdered sugar
- 1/8 tsp salt
- 2 Tbsp fresh lemon juice from 1 small or 1/2 large lemon
How to Make Heart Macarons:
In the bowl of a food processor, add 70 gm almond flour and 120 gm powdered sugar. Pulse twice then process 1 1/2 min. Sift and discard any solids (should be less than 1 Tbsp solids in sieve).
Put 2 egg whites in large clean/dry mixing bowl and beat until foamy, then gradually add 1/4 cup granulated sugar and beat on high speed about 2 1/2 minutes or until stiff glossy peaks form. Add 1" strip red gel food coloring and fold with spatula just until incorporated.
Add all sifted almond flour/sugar mixture and fold with spatula using this method: scrape batter around the bowl, then press the flat side of the spatula firmly through the center. Repeat until batter flows like lava and thick ribbon forms as it flows off spatula (35-40 complete strokes).
Print 4 copies of heart template and place on 2 baking sheets under silicone liners or parchment paper (AVOID WAX PAPER) - you'll be able to see the hearts through your liner to guide you as you pipe hearts. Transfer batter to large piping bag fitted with 3/8" round tip. For each heart, pipe at the top left and pull down towards the bottom center then pipe at the top right and pull down towards the bottom center and flick the end up if it gets long.
Add sprinkles to as desired. Firmly tap baking sheets over counter 15-20 times to release air bubbles. Poke any remaining obvious bubbles with toothpick. Let cookies sit at room temp 30 min or until no longer sticky to the touch - they should form a thin film on top. Meanwhile preheat oven to 300˚F.
Bake one sheet at a time for 12-15 min at 300˚F. I usually do 15 minutes for the first batch and 12 minutes for the second batch - somehow my oven gets hotter the second batch. Let cookies cool to room temp before removing them from baking sheet. Once cool, they should slide off easily. Meanwhile make buttercream (see instructions below).
To assemble, flip over half your cookies and pipe generous amounts of frosting onto the flat sides, piping in a heart shape. Find a well-matched unfrosted second half and sandwich cookies together.
How to Make Lemon Buttercream:
In a medium mixing bowl, cream 6 Tbsp softened butter on high speed for 2 mins.
Add 1 1/2 cups powdered sugar (1/2 cup at a time and beating to incorporate between additions), along with 1/8 tsp of salt and once sugar is incorporated, increase to high speed and beat 2 mins.
Add 2 Tbsp lemon juice and beat another 1 minute or until whipped and fluffy. Transfer to the same clean piping bag fitted with the round 3/8" tip.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Love macarons? Make sure you try our well-loved raspberry macarons!
Q: Do you have any fun plans for Valentines Day? Whether you’re spending it with your best girl fran or your special someone, I want to know how you celebrate. I love hearing from you! I’m pretty certain we’ll be dining in with either filet mignon or lobstaaaa!! 🙂