Heart-Shaped French Macarons

Name: Heart-Shaped French Macarons
Prep time: 6 h
Cook time: 45 min
Total time: 6 h 45 min
Yield: 40 cookies
Ingredients: 1 cup powdered sugar; 3/4 cup almond flour; 2 egg whites, room temperature; 1/4 cup granulated sugar; food coloring (optional); 1 cup butter; 3 cups confectioners' sugar; 2 tablespoons whipping cream; 1 teaspoon salt; 1 teaspoon raspberry flavoring; food coloring

Submitted by ChristineMcConnell

"Valentine's Day isn't complete without a few heart-shaped treats. The printable template for these macarons can be found at: http://www.food.com/article/stranger-things-valentines-day-306"

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photo by ChristineMcConnell

Ready In:: 6hrs 45mins
Ingredients:: 11
Yields:: 40 cookies

ingredients

MACARON SHELLS
1 cup powdered sugar
³⁄₄ cup almond flour
2 egg whites, room temperature
¹⁄₄ cup granulated sugar
food coloring (optional)
RASPBERRY BUTTERCREAM FILLING
1 cup butter
3 cups confectioners' sugar
2 tablespoons whipping cream
1 teaspoon salt
1 teaspoon raspberry flavoring
food coloring

directions

MACARON SHELLS:
Print out two sheets of the heart-shaped pattern and place side by side on a large baking sheet. Cover with parchment paper.
In a large bowl sift sugar and almond flour together (I do this at least twice to ensure any large bits are removed). In a stand mixer, beat the room temp egg whites and cream of tartar until soft peaks form. Add sugar and beat until meringue forms. Slowly fold in dry ingredients and mix by hand until mixture takes on a drizzly cake batter consistency. (You should be able to form ribbons when lifting away from bowl).
Scoop into a piping bag with a 1/2 inch circular tip and pipe onto outlines on parchment paper. Use a water dampened brush to perfect edges. Remove the paper pattern from beneath the parchment and allow to rest uncovered for 30 minutes.
Pre-heat oven to 225 degrees. After resting, place in oven for 15 minutes. Remove and allow to cool completely before filling and placing in your box.
RASPBERRY BUTTERCREAM FILLING:
In a stand mixer, beat room temp butter until fluffy. Add icing sugar one cup at a time. Add whipping cream, salt, flavoring and desired color and whip until very pale and airy. Scoop into piping bag and fill your macaron shells before filling your specially-designed sweetheart boxes (#530145).