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Home Β» Macarons Β» Valentine’s Heart Macarons

Valentine’s Heart Macarons

By Olivia, 58 Comments

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These cinnamon spiced heart macarons are the perfect way to celebrate Valentine’s Day!

Heart macarons on a plate.

Baking holiday-themed stuff could be my most favourite thing ever. I get just a little excited about the prospect of incorporating different themes and flavours into my baked goodies. So, what better way to celebrate Valentine’s Day than with some pretty pink heart macarons?

How do you make heart shaped macarons?

It didn’t take me long to decide what I wanted to make, but it took some research to figure out how I would create the heart shapes. I spent too much time looking for a heart shaped cookie cutter to create my parchment templates. I needed ONE cookie cutter, not 3 and preferably not giant. This was harder to find than expected mid-January. Cookie cutter hunt was fruitless so I looked for a template online. I found this one, printed two 8 1/2″x11″ copies on my home printer and taped/cut them into an 11″x17″ shape for my pans. NOTE: The template I used is no longer available, but here is a similar one from my friend Mimi. I placed the parchment templates under my Silpat mats to use as a guide.

Macarons piped on a baking sheet.

Piping the macarons was easier than expected, though I did use a toothpick on most of them to get the point at the bottom of the heart. I used the 2A tip for these guys as opposed to the 1A tip I usually use. The 2A is a bit smaller and was better for making this shape.

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Close up of a piped heart.

These didn’t quite turn out as pretty as I’d hoped and I should have done a better job sifting the dry ingredients. Post-baking they were a bit lumpy and did not have the pristine smooth tops they should have.

Sandwiched heart macarons on a baking sheet.

Still though, after my initial distaste for their appearance (and thoughts of redoing them entirely), I think they turned out pretty good! I made these in two batches, one for light pink and one for dark pink. I added in some fuchsia color gel when I was doing the final mixing (referred to as macaronage).

Sandwiched heart macarons on a baking sheet.

For the filling, I made a buttercream using this recipe except I quartered it and added about 1/4 tsp cinnamon. It was a very subtle flavour, so if you like cinnamon, I would add more.

Filled macaron with the top off to its site.

As is the case with most macarons, these only got better with age. You can eat them right away, (and really, who can resist?) but it’s better to let them sit in the fridge overnight or even 24-48 hours.

Heart macarons on a plate.

Let the aged macs sit at room temperature for a bit before devouring and see if YOU have the will power to limit yourself to just one.

Maracons on a wooden table.

Notes & tips for these Valentine’s Heart Macarons:

  • The measurements listed are by weight. I strongly recommend using a scale for macarons. They are incredibly finicky and temperamental, so the ingredients have to be precise.
  • You will need to do a LOT of folds to get them to the proper consistency.
  • Do not skip on the drying time. This is a MUST DO. They must be completely dry to the touch before you bake them or they will crack.
  • If they don’t come out perfect the first time (they rarely do), know that they will still taste delicious! Looks aren’t everything! πŸ™‚

Originally published on Jan 29th, 2015

Heart macarons on a plate.
Print Rate
4.87 from 15 votes

Valentine's Heart Macarons

These cinnamon spiced heart macarons are the perfect way to celebrate Valentine's Day!
Course Dessert
Cuisine Cookie
Prep Time 2 hours 20 minutes
Cook Time 15 minutes
Total Time 2 hours 35 minutes
Servings 10 sandwiched cookies
Calories 249kcal
Author Olivia

Ingredients

COOKIES

  • 60 g egg whites room temperature
  • 65 g granulated sugar
  • 75 g almond flour
  • 55 g powdered sugar
  • fuschia color gel

CINNAMON BUTTERCREAM

  • 1/4 recipe Simple Vanilla Buttercream
  • 1/2 tsp cinnamon

Instructions

  • Line baking sheet with a silpat mat or parchment.*
  • Place the almond powder and icing sugar in a food processor. Process until just beginning to clump.
  • Sift well and discard any bits that won't pass through the sifter. Set aside.
  • Whip the egg whites until they're the consistency of a loose foam. Continue whipping while slowly adding sugar. Whip to a stiff meringue.
  • Fold the dry mixture into the meringue. Add in color gel at this point**
  • Pour the batter into a piping bag fitted with the 2A tip.
  • Pipe the macarons onto your baking sheet.
  • When all your macarons are piped, whack the baking sheet on the counter at least 3 times to get rid of any air bubbles.***
  • Let the macarons dry at room temperature until dry to the touch. Approx 1 hour. DO NOT skip this step.
  • While macarons are drying, make the buttercream.
  • Once dry, bake macarons in a 300Β°F oven until they stick a little bit to the pans. This can be anywhere from 10-20mins depending on your oven and how crowded the macarons are on the pan.
  • Let cookies cool completely before removing from pans.
  • Pipe buttercream into the center, sandwich the cookies and press together.

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Notes

*I used a heart template and placed it under my Silpat mat.
**You will need to do a LOT of folds to get the batter to the proper consistency. You're looking for it to be smooth and shiny and have some movement. If you lift some up with a spatula, it should pour in a steady stream and settle into the remaining batter. DO NOT overmix.
*** Do not be shy with the whacking!
Calories: 249kcalCarbohydrates: 13gProtein: 2gFat: 3gSodium: 10mgPotassium: 9mgSugar: 12gCalcium: 17mgIron: 0.3mg
The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

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January 29, 2017

Comments

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    Recipe Rating




  1. Dany says

    January 12, 2021 at 6:45 PM

    5 stars
    Hi! Do you have a video somewhere? I don’t fully understand how you used the template and I really want to make these!

    Reply
    • Olivia says

      January 14, 2021 at 2:56 PM

      Hi Dany! I don’t unfortunately. What are you unsure about specifically?

      Reply
      • Dany says

        January 15, 2021 at 11:54 AM

        5 stars
        just how to place the paper exactly, but I think I figured it out, You just put it under some sort of transparent baking tray and trace it right?

        Reply
        • Olivia says

          January 15, 2021 at 4:09 PM

          Hi Dany! I place the template paper on a baking sheet and then I place a silicone mat on top of that so you can see the template underneath. I remove the template before baking the (and it’s not shown in the photos, sorry!). Here’s a video I found for a better visual: https://www.youtube.com/watch?v=aVSR44DvV1w&feature=emb_title

          Reply
          • Dany says

            January 16, 2021 at 10:30 AM

            5 stars
            thank you so much!

  2. Lauren says

    January 14, 2020 at 9:05 AM

    oh my god, these are so adorable!!

    Reply
    • Olivia says

      January 14, 2020 at 1:19 PM

      Thanks Lauren! πŸ™‚

      Reply
  3. Ricardo says

    November 19, 2019 at 1:45 AM

    Thank you for sharing this information, I truly enjoyed your storytelling style.

    Reply
    • Olivia says

      November 19, 2019 at 9:40 AM

      Thank you!

      Reply
  4. Ella says

    February 13, 2019 at 1:22 PM

    5 stars
    Hi! I’m 13 but a pretty good baker! How many does the recipe make?

    Reply
    • Olivia says

      February 14, 2019 at 4:43 PM

      Hi Ella! The recipe makes 10 sandwiched macarons.

      Reply
  5. Nikita Hill says

    February 13, 2019 at 8:30 AM

    I’m planning to make these and wanted to know what size your template was? I followed the link to your friend Mimi’s blog for her templates, but there’s a few sizes. (Small, medium, and large)
    Which size should be used?

    Thanks!!

    Reply
    • Olivia says

      February 14, 2019 at 4:41 PM

      Hi Nikita! This reply is maybe too late, but honestly I don’t know! I used a different template that is no longer available. You can see in my pics though how many I was able to fit in on each pan — so maybe that will be a good guide?

      Reply
  6. Isabella McClaskey says

    February 10, 2019 at 10:00 AM

    Can I just have regular buttercream without the cinnamon?

    Reply
    • Olivia says

      February 10, 2019 at 4:02 PM

      Hi Isabella! You can leave the cinnamon out.

      Reply
  7. Arden says

    May 9, 2018 at 12:09 PM

    5 stars
    Hello, Olivia!

    First off, I am super excited to have found this recipe as yours has the least amount of sugar out of all the others I’ve seen, and I’ve seen a lot! It has even less sugar than LaudurΓ©e’s, which I didn’t think was possible! As much as I love macarons, I can’t stomach anything that’s too sweet. I even use flour buttercream with almost no sugar to fill these bad boys. What can I say? I’m a savoury gal πŸ™‚

    Second, and more importantly, I’ve noticed you mentioned that you use whole egg whites plus a few spoons extra to get to 60 or 120g. While I agree that macarons are finicky and not all egg whites are created equal, might I recommend using ratios instead? Rather than trying to weigh out an exact amount of egg white, you could weigh the egg whites of 2, 3, however many eggs and just use your ratios to calculate the amount of the other ingredients required. Going through all your recipes, I’ve calculated that your standand ratios are
    1 : 1 : 1 : 1.3 of egg whites : caster sugar : powdered sugar : almond powder (or almond powder + crumbs/cocoa etc.)

    Okay, so you don’t use equal amounts of powdered sugar, caster sugar and egg whites, but if you add the amount of caster sugar and powdered sugar in your recipes together, you get twice the amount of egg white. Taking 5g off one sugar and adding it to the other isn’t going to change the outcome, but it does simplify things a lot!

    I hope this helps, and happy macaron making!

    Reply
    • Olivia says

      May 11, 2018 at 3:01 PM

      Hi Arden, thanks for the tips!

      Reply
  8. Jessica says

    February 13, 2018 at 8:44 PM

    These are so beautiful, question though. If they are so finicky shouldn’t I weight the confectioners sugar and almond flour after I sift them? Should that be near 130 g? I ended up having to discard a lot that would not go through the sifter and don’t want that to effect the finished product!

    Reply
    • Olivia says

      February 14, 2018 at 3:22 PM

      Hi Jessica! That is a great question!! I try to grind mine up really fine, so I never have that much to discard (maybe a couple of Tbsp). If you have more than that, you can try grinding it again and/or adding more so that it’s close to the right amount.

      Reply
  9. Kelsey says

    February 8, 2018 at 4:38 PM

    5 stars
    Hi! I’m not normally a commenter on blogs, but I wanted to tell you how much I love this recipe! I’ve been playing around with macarons for several months, but hadn’t really gotten success. I made these- even printed out the template & piped them. They were PERFECT! I got many compliments on them- both in taste & appearance! So thanks again πŸ™‚

    Reply
    • Olivia says

      February 9, 2018 at 10:05 AM

      Hi Kelsey! So happy to hear that you like these and that they worked well for you!

      Reply
  10. Andrea says

    March 15, 2017 at 11:04 PM

    5 stars
    Hey how are you? I love this recipe even tho they didnt come out well πŸ™ i tried yesterday and today until i got it right but the macarons dont lift up so i would like to know if i have to mix the eggs more or i have to just mix the batter twice :'( thank you!!

    Reply
    • Olivia says

      March 17, 2017 at 8:43 AM

      Hi Andrea! Sorry to hear you had trouble with these – macarons can be so finicky! What do you mean that they didn’t lift up? That there were no “feet” on them? If so, I suspect they may not have been dry enough when you baked them.

      Reply
  11. Courtney says

    February 17, 2017 at 8:27 PM

    5 stars
    Hi … these are super cute!!! Did you make your heart template or find one somewhere?? Wanting to re-create this masterpiece!

    Reply
    • Olivia says

      February 18, 2017 at 10:30 PM

      Hi Courtney! I liked to the template in my post. Here it is πŸ™‚
      http://ailovebaking.com/wp-content/uploads/2013/02/ailovebaking_heart_mac_template1.pdf

      Reply
  12. Reiko says

    February 8, 2017 at 6:55 PM

    5 stars
    Hi Olivia,

    I have two problems when I make macarons. I’m wondering if you could help me out.

    1) I can’t make perfect shape heart like yours. I do know it’s just a practice. But, how do you pipe them out?
    I guess from the left to the bottom point and from the right to the bottom point, correct?

    2) Then, even if I can pipe perfect shape heart, the macaron doesn’t rise evenly. Top part usually rise and the pointed bottom area doesn’t rise. And this happens when I pipe round shape also. One side rise and the other side doesn’t
    Do you know why causes this?

    I would really appreciate if you could reply.

    Thanks!

    Reiko

    Reply
    • Olivia says

      February 10, 2017 at 2:03 AM

      Hi Reiko! For piping, I do what you said and if it doesn’t look quite perfect then you can use a cake skewer or a damp finger to nudge it a bit. If that makes sense. Strange about the rising! They should rise up uniformly hmm… are you letting them dry out completely before baking?

      Reply
      • Reiko says

        February 14, 2017 at 11:10 AM

        5 stars
        Hi Olivia,

        Thank you for your reply!

        Yes, I’m letting them dry out completely. It’s strange to me also. I’m not really an amateur and have never had this kind of problems.

        You are using a silpat, but have you ever heard that you need to use a parchment paper for macarons?

        I’ll keep on trying.

        Thank you.
        Reiko

        Reply
        • Olivia says

          February 15, 2017 at 2:27 AM

          I’ve tried with both Silpat and parchment. The macarons come off easier off of parchment, but I always found them to get wrinkly bottoms when using it so I stick to silicone mats. I have had successful results with both though. Still super weird about the rising… do you use a convection oven with a fan? That can sometimes affect things too.

          Reply
          • Reiko says

            February 25, 2017 at 11:26 AM

            Hi Olivia,

            Sorry for the reply although you get back to me right away.

            No, I don’t have a convection oven. I first thought it is because of the heart shape that the batter is not even overall. But, even with round shape, not all of them rise even. I pipe out from the top evenly. So, I have no idea why.

            If you ever figure it out, please let me know.

            Thank you!

            Reiko

  13. Lolo says

    February 8, 2017 at 12:08 PM

    Your macarons are very successful, and perfect for Valentine’s Day!

    I have to try!

    Reply
    • Olivia says

      February 10, 2017 at 1:52 AM

      Thank you Lolo! I hope you like them πŸ™‚

      Reply
  14. Nicole says

    February 12, 2016 at 5:47 PM

    3 stars
    These are super cute and perfect for Valentines Day! I totally pinned this!

    Reply
    • Olivia says

      February 13, 2016 at 1:49 PM

      Thanks Nicole! πŸ™‚

      Reply
  15. Caroline says

    February 11, 2016 at 12:12 PM

    5 stars
    Hi Liv!

    As I love baking pies, I mostly steer clear of any type of cookies but your post had me inspired to learn something new! I tried these yesterday and though they didn’t turn out as I hoped, I was still pretty happy with them (and the buttercream!). They are so adorable!

    They ended up pretty flat. I am not sure if I should blame my lackluster piping abilities and subsequent air bubbles, or old scale who I only trust 80%.

    I was wondering – why almond? Is this what makes the light texture, or does it contribute to the flavor?

    Thank you for the post, I’ll have to try again soon!

    Reply
    • Olivia says

      February 11, 2016 at 2:38 PM

      Hi Caroline! I’m so glad you liked them, even though they didn’t turn out perfect :). It is HARD to get them perfect! Trust me. The flatness could be due to overmixing the batter — really it’s the difference of 1 or 2 folds that can take it from perfect to overmixed.

      The almond contributes to both the flavour and texture, but you could use any nut flour/powder and achieve the same results!

      Reply
  16. Monica says

    February 11, 2016 at 9:33 AM

    5 stars
    Liv — I made this recipe yesterday for my daughter to give to her classmates for Valentine’s Day. She is 13 and likes fancy things. She found this idea on the internet somewhere maybe due to commenter Nia’s request above. My skill in forming the hearts was not as high as yours (you’ve obviously made QUITE a few!), but there were enough “good” ones that my daughter was THRILLED. I have made macarons which turned out too flat — the batter was too thin. That was in the summer when the humidity was high. As you say macarons are fussy. This time, the batter was thick and my macarons turned out slightly thicker/puffier than yours. I followed the recipe EXACTLY including weighing each ingredient to the gram. Any thoughts on slightly puffy macarons?? Also, the buttercream with cinnamon was DELISH! Thanks for your great ideas!

    Reply
    • Olivia says

      February 11, 2016 at 11:34 AM

      Hi Monica! I’m so happy to hear that you made these! And that they were a hit with your daughter :).

      Regarding your question, I can only guess what the issue might have been. Macarons are an enigma to me, still. The thick batter and puffiness could maybe be due to underfolding? Or maybe oven temperature causing them to rise too quickly? There are so many factors that come into play that it’s hard to guess. Don’t suppose you have a picture you can email me? I might be able to judge them better that way. NOT that I’m an expert or anything….far from it! But happy to take a look :).

      Reply
  17. Nia says

    February 10, 2016 at 9:02 AM

    Hi Liv! I want to share your post on a roundup I am doing on my blog for a roundup of DIY gifts for him/her on Valentine’s Day. Is that okay? I will use your picture and tag your blog with the post linked to the picture. Let me know!

    Thanks so much!

    Reply
    • Olivia says

      February 10, 2016 at 10:04 AM

      Hi Nia, that’s fine, thanks for asking! πŸ™‚

      Reply
  18. Sharon says

    February 9, 2016 at 3:57 PM

    5 stars
    Thank you for this recipe. I made them today and they turned out incredible! My daughter can’t have any nuts, so I used white flour and pulsed it with 3/4 tsp of oil in the food processor and it turned out perfect. I suppose it isn’t ‘technically’ a macaroon anymore, but they looked and tasted just like macaroons.
    Might I suggest listening to Les Champs-Elysees by Joe Dassin while making them… a little french inspiration! πŸ™‚
    Merci from a fellow Vancouverite!

    Reply
    • Olivia says

      February 9, 2016 at 4:04 PM

      That is amazing Sharon! I didn’t realize she couldn’t have *any* nuts :(. That is awesome that you were able to find a solution with flour! I’m super curious how they turned out. Did you take any pics by chance?? I’m glad you and your daughter liked them! And yes, French music is a must! Sigh :).

      Reply
    • Jean Hall says

      February 7, 2018 at 8:55 PM

      My daughter and I were so happy to hear that someone figured out a substitution for almond flour as she is allergic to nuts also. We can’t wait to try it out!

      Reply
  19. Sharon says

    February 6, 2016 at 11:25 AM

    I love, love macarons, but I was wondering if there is a subsitute for almonds as I have a ten year old that desperately wants to try them, but she is allergic to almonds. Thank you.

    Reply
    • Olivia says

      February 6, 2016 at 11:26 AM

      Hi Sharon! You could try these with a different kind of nut flour/powder — like hazelnut or pistachio, etc. Let me know how they turn out! πŸ™‚

      Reply
  20. VIOLETA says

    February 2, 2016 at 9:17 PM

    5 stars
    Hi! I WOULD LIKE TO KNOW IF IT MATTERS WHAT KIND OF SUGAR I USE? BECAUSE I WAS THINKING ABOUT USING BROWN SUGAR TO MAKE THEM A LITTLE BIT HEALTHIER

    What’s the worst that could happen?

    Reply
    • Olivia says

      February 3, 2016 at 3:52 PM

      Hi Violeta! Macarons are very finicky, so I would stick to the recipe to help ensure they work out. Regardless though, they will taste good no matter how they turn out πŸ™‚

      Reply
  21. Jacqueline says

    January 28, 2016 at 11:03 AM

    These are beautiful! Thanks for the template reference. I am making these this week. I am doing a Macaron class for a fund raiser and they will be fun for Valentine’s Day.

    Reply
    • Olivia says

      January 28, 2016 at 11:34 AM

      Thank you Jacqueline! Please let me know how they turn out! πŸ˜€

      Reply
  22. angela bayers says

    January 18, 2016 at 4:32 PM

    Hello! Your cookies look lovely could you tell me please what almond powder is and where to get it.

    thanks
    angela

    Reply
    • Olivia says

      January 18, 2016 at 5:16 PM

      Hi Angela! Almond powder is also known as almond flour or almond meal. You can get it at most any grocer in the baking section, or order it online here.

      Reply
  23. Georgina @theamazingflavoursofbrazil.com says

    May 14, 2015 at 3:36 PM

    These macarons are adorable! I bought a book about macarons and have dozens of recipes but never had the courage to make them, I have the impression they are difficult to make. Well after seeing these heart beauties I believe I will change my mindset!

    Reply
    • Olivia says

      May 14, 2015 at 4:13 PM

      Thank you! Macarons are not easy to make. I had a bad run with them a couple of months ago and haven’t touched them since! We have a love/hate relationship :).

      Reply
  24. Kimberlie Robert says

    February 11, 2015 at 11:20 AM

    Hello Olivia, I just want tell how beautiful your Valentine’s Heart Macarons are. Having made them myself, I appreciate the technique required to get them just right. That you’ve done! Congratulations. What I like especially is the tiny indentation at the top of each cookie. Did that happen naturally, or did you create an impression in the meringue before they went in the oven.

    I’m also a member of the Food Bloggers of Canada and I’ve posted a tutorial for Lemon Macarons. If you have a minute, please come see me at http://www.thefinercookie.com.

    All the best to you and your site,
    Kim

    Reply
    • Livforcake says

      February 11, 2015 at 12:27 PM

      Hi Kimberlie! The indentation in the dip on the heart? That just sort of happened when I piped them. I would pipe one side, then another and they kind of just merged together and created that. My macarons seem to have a mind of their own, and while these ones turned out great, I’ve had two consecutive weekends of failures. I’ll check out your tutorial for some tips.

      Thanks!

      Reply
  25. Mayan says

    February 11, 2015 at 6:34 AM

    I really love this revipe and I cant wait to make these macarons on Valentines Day and wow my friends!!! However, I dont happen to own a weighing scale and I was just wondering whether you happen to know what the measurements were in cups? That would really help out πŸ™‚

    Reply
    • Livforcake says

      February 11, 2015 at 10:37 AM

      Hi Mayan! I don’t have the measurements in cups, but you can find some conversion websites online. I’ve used this one before and find it works well but make sure to convert each specific ingredient individually.

      http://www.traditionaloven.com/culinary-arts/flours/almonds-flour/convert-us-measuring-cup-to-gram-g-of-almond-flour.html

      That being said, I would strongly recommend using a scale for macarons. They are incredibly finicky and temperamental, so the ingredients have to be precise.

      Good luck and let me know how they turn out!

      Olivia

      Reply
      • Samantha says

        January 11, 2018 at 11:29 AM

        Hi can you help me this , why my macaroon feed really hight , I don’t like hight feet

        Reply
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