Heart Macarons with Lemon Buttercream
Heart-shaped almond meringue macarons colored red and filled with lemon buttercream.
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Natashas Kitchen- •70 g Almond flour
- •120 g Powdered sugarfor macaron shells
- •2 Egg whitesroom temperature
- •1/4 cup Sugargranulated, for meringue
- •1 strip Red gel food coloringabout a 1-inch strip
- •Sprinkles(optional)favorite kind, for topping
- •6 tablespoons Unsalted buttersoftened
- •1 1/2 cups Powdered sugarfor buttercream
- •1/8 teaspoon Salt
- •2 tablespoons Lemon juicefresh
- 1
Combine almond flour and powdered sugar in a food processor; pulse a couple times, then process about 1 1/2 minutes. Sift and discard any solids left in the sieve.
2 min
- 2
Beat egg whites in a large bowl until foamy. Gradually add sugar, increase to high speed, and beat about 2 1/2 minutes until stiff, glossy peaks form.
3 min
- 3
Add red gel food coloring and fold just until incorporated.
1 min
- 4
Add all sifted almond flour mixture. Fold (scrape around bowl and cut through center) for about 35–40 strokes until batter flows like lava and forms a thick ribbon off the spatula.
3 min
- 5
Line two baking sheets with parchment or silicone liners (optionally place a heart template underneath). Transfer batter to a large pastry bag fitted with a 3/8-inch round tip and pipe heart shapes.
4 min
- 6
Add sprinkles if desired. Tap each baking sheet firmly on the counter 15–20 times to release air bubbles; pop remaining bubbles with a toothpick.
2 min
- 7
Preheat oven to 300°F (150°C). Let piped cookies rest at room temperature about 30 minutes, or until no longer sticky to the touch.
30 min
- 8
Bake one sheet at a time for 12–15 minutes. Cool cookies to room temperature on the baking sheets.
15 min
- 9
Make lemon buttercream: In a mixing bowl, beat softened unsalted butter on high speed for 2 minutes. Add powdered sugar 1/2 cup at a time, mixing between additions, and add salt. Once incorporated, beat on high speed 2 minutes.
5 min
- 10
Add fresh lemon juice and beat on high speed about 1 minute until whipped and fluffy. Transfer buttercream to a clean pastry bag fitted with a round tip.
2 min
- 11
Flip over half of the macaron shells. Pipe buttercream onto the bottoms (optionally in a heart motion) and sandwich with remaining shells.
3 min
- 12
For best texture, rest assembled macarons about 1 day so shells soften slightly and absorb some filling (optional).
24h 0m
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