Heart shaped macaron for Valentine's day (or for any occasion ;) )!

Follow our step by step to make beautiful and delicious heart shaped French macarons.

• Ingredients
• 1 heart shaped macaron kit My French Recipe
• 1/3 C raspberry jam (100g)
• 1 tbsp butter at room temperature
• 2 egg whites (65g, please weigh for better results)

• Equipment
• Sauce pan
• Mixing bowl
• Spatula

Directions for the filling Chocolate and raspberry

1. Place the chocolate (Included with the kit) in a large, heatproof bowl. Set aside.
2. Pour the raspberry jam into a small saucepan. Bring to a boil over medium-high heat. Remove from the heat.
3. Pour the hot jam over the chocolate. Mix with a spatula until the chocolate melts completely. Add the butter and mix gently until the butter is fully incorporated and the ganache is smooth and glossy.
4. Refrigerate, covered, for at least 1 h before using.

Directions for the macaron shells

• Ingredients
• 2 medium egg whites (65g, please weigh for better results)
• 1 Macaron baking mix My french Recipe
• Granulated sugar (Included with the mix)

• Equipment
• Strainer
• Mixing bowl
• Electric beater
• Silicon spatula
• 1 reusable pastry bag
• Macaron pastry tip
• Silicon mat
• Baking pan

Directions for the macarons shells

1. Separate the egg whites and yolk. Keep the whites at room temperature in a medium mixing bowl.
2. Sift the Macaron baking mix (Included with the kit)
3. Use an electric beater to beat the eggs whites, starting at low speed.
4. When it starts to foam, slowly add the granulated sugar (Included with your mix)
5. Increase the speed of the beater and beat until stiff. Mix your egg whites for about 3/4 minutes before they have the consistency of meringue. (Compact and glossy)
6. Add food coloring (Included with the kit). Don’t mix before you add the dry mix.

Folding the batter

Add the dry mix into the egg whites.

Use a silicon spatula: Start folding.

Mix the batter from the bottom to the top, until it makes ribbons. Stop when you have a smooth pancake batter texture.

Piping the French macarons

1. Coat a baking sheet with parchment paper. Add the heart template sheet below the parchment paper.
2. Use a round pastry tip and a reusable pastry bag (Both included with the kit). Fill the bag with the batter. Cut the end of the bag to open it. Pipe V shapes, following the template.
3. Tap the baking pan against your countertop to release the bubbles.

Let rest

1. Pre heat the oven to 300°F.
2. Let rest your macarons in a dry room for 10 minutes. When you put your fingers on the shells, it is not sticky.
3. Bake for 18 min. Let cool before unsticking the shells.

Filling the macarons

1. When cold, fill half of the shells with the raspberry and chocolate ganache using a pastry bag with a pastry tip.
2. Optional: You can add a small piece of fresh raspberry before piping the filling.
3. Close them with empty shells.

Chef tip

To be at their best, the macarons need to rest in a closed box 24h in the fridge before eating them.