Another published opportunity came when Stefanie of Anna and Blue Paperie emailed me asking for a Valentine’s day Macaron recipe. I couldn’t refuse as I’m always looking for an excuse to make more of these delicious french delicacies. Below is the recipe along with a few photos. You can see the blog post on Anna and Blue here.
Stacy Able Photography’s Valentine’s Day Heart Macaron Recipe
- 200g almond flour
- 200g powdered sugar
- 80g egg whites
- 80g egg whites
- 200g regular sugar
- 80 ml water
- 1 vanilla bean pod, seeds scraped out
- red food coloring
Heat oven to 355F
Separate egg whites ensuring there is absolutely no egg yolk. You may set the egg whites aside for 2-3 days in a refrigerator to “age”.
Measure out egg whites into two small containers with 80g in each.
Measure out almond flour and powdered sugar; add to food processor or spice grinder and pulse. Once the sugar and almond flour is a fine texture, sift 2 times; add the vanilla seed scrapings, red food coloring, and 80g of egg white, set aside. For a pale pink add a few drops of red for a super red cookie you’ll need to use at least 15g of dye.
Cook sugar with water in a pot over medium heat with candy thermometer. Gently swirl the water and sugar a few times so it cooks evenly. When the temperature reaches 230F take the pot off the oven.
While sugar is cooking, Begin whipping the other 80g of egg whites with stand or hand held mixer. When eggs are in a soft peak drizzle the 230F hot sugar syrup down the bowl in a thin stream and continue beating until you get a firm, shiny meringue.
Pour half of the almond/powered sugar ingredients into meringue and stir ensuring you scrape the sides and bottom. Add the second half and stir. Note: do not over stir. You want the batter to look like a thick magma that when dropped in the bowl slowly absorbs into batter. Over stirring creates flat, pancake, cracked cookies.
Place parchment on a cookie sheet and trace 1 inch circles on the parchment then flip the parchment as you do not want pen marks on the cookie.
In a pastry bag use a plain round tip and pipe out heart shape cookies on your parchment. It may take some practice, but if you start with one circle, pipe down, then another circle down to the tip you’ll create “heart shapes”.
Once you have your hearts piped, firmly hold the cookie sheet and rap the sheet against a counter a couple times. This is done to help form the foot/pied bottom of the macaron.
Let the dough sit for 15-30 minutes to form a soft non sticky shell.
Place in oven for 11 minutes and put a wooden spoon or chopstick in the door to let some heat escape. Note- this will produce a slightly chewy Macaron which is traditional without browning the cookie. If you’d like them done slightly more you can cook at 300 for 20-25 minutes.
Once cookies are done, pull them out of the oven and let them cool. Do not remove from parchment until cool as they may stick. Pull up the corner and gently peel from the Macaron or use a metal spatula to gently remove shells.
To complete the cookie, make a simple butter cream and add a few drops of flavoring. Spoon icing onto macaron shell and gently press the two sides together.
Macaron shells will last 3-4 days if left on the counter. If unfilled you can freeze the cookies then thaw and fill for an instant glamorous treat.