How to Make Homemade Heart-Shaped Macaroons

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How to Make Homemade Heart-Shaped Macaroons

Teresa Pruitt and Jennifer Ethridge (12) trying a heart shaped macaroons a few days before Valentines Day.

Teresa Pruitt and Jennifer Ethridge (12) trying a heart shaped macaroons a few days before Valentines Day.

Teresa Pruitt and Jennifer Ethridge (12) trying a heart shaped macaroons a few days before Valentines Day.

Teresa Pruitt and Jennifer Ethridge (12) trying a heart shaped macaroons a few days before Valentines Day.

Luna Riley, Staff Reporter

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These perfectly shaped macarons are ideal for Valentine’s Day date, party, or a regular snack for anyone feeling especially lovestruck. Macaroons are recognized for how difficult they are to make. For this reason, many try to avoid making these macarons at home, but a baked good on Valentine’s Day can be a meaningful present and these macaroons are perfect! Here are the ingredients:

  • 1 ¼ cups almond flour
  • 1 ⅗ cups confectioners sugar
  • 3 large eggs
  • ¼ cups white granulated sugar
  • Concentrated gel food coloring

For Filling:

  • 1/2 cup butter, softened
  • 1 1/4 cup confectioner’s sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup finely minced maraschino cherries
  • 1 tablespoon lemon juice
  • Pinch of salt
  • Melted chocolate, for garnish

To start baking the macaroons, combine the almond flour and confectioner’s sugar and sift into a large mixing bowl. Set that aside. Place the egg whites and granulated sugar into a mixing bowl and whisk on high speed just until mixture is stiff. Add a few drops of red food coloring and mix for fifteen to twenty seconds. Next, add meringue to the dry ingredients and begin to fold the meringue into the flour, scraping from the bottom of the bowl. The batter should reach a stage where it settles back down on itself. Transfer the macaron batter into a pastry bag tipped with a large, round tip. After that, line two baking sheets with parchment paper or silicone mats. Pipe the batter in heart-shaped patterns. Once the pan is full, tap the baking sheet against counter to release any air bubbles. Rest the cookies for one hour at room temperature, allowing a thin shell to form on the outside of the cookie. Finally, preheat oven to 325 °F and bake the rested cookies for eighteen to nineteen minutes. Allow cookies to cool on the paper for ten minutes before removing and cooling completely on a wire rack.

To make the filling, beat the softened butter until fluffy in a large bowl. Add the confectioner’s sugar, a pinch of salt, and vanilla extract. Mix again until light and fluffy. Add the finely chopped maraschino cherries and lemon juice; mix again until creamy. Transfer the filling into a pastry bag for filling the cookies. Next, pair cookies up according to size, then pipe filling onto one-half and close with the second cookie. If desired, garnish the top of the cookie with melted white chocolate, red sprinkles, and edible pearls. Finally, place the cookies in an air-tight container and into the refrigerator for up to 1-2 days.

The hardest part about making these macaroons was the amount of time it took. These cookies took at least three hours. If I made them again I would set out a certain amount of time to make them. Baking under time constraints can cause mistakes, and these cookies, which are already hard to make, can be messed up easily if an ingredient is missed or if a mistake is made. I shared the cookies with senior Teresa Pruitt and she said, “I liked them! They were a lot sweeter than I thought but I liked the texture of the cookie part.”