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Heart-Shaped French Macarons

Source: Genius Kitchen(
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)53.0915
Energy (kCal)2036.67
Carbohydrates (g)198.9518
Total fats (g)125.8332
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. MACARON SHELLS: | 2. Print out two sheets of the heart-shaped pattern and place side by side on a large baking sheet. Cover with parchment paper. | 3. 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). | 4. 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. | 5. 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. | 6. RASPBERRY BUTTERCREAM FILLING: | 7. 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). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sugar 1 cup powdered 466.8 119.72399999999999 0.0 0.0
    almond flour 3/4 cup - - - -
    egg white 2 34.32 0.4818 7.194 0.1122
    sugar 1/4 cup granulated 79.95 15.002 2.5025 1.248
    food coloring - - - -
    butter 1 cup 1368.0 62.856 42.744 115.2
    confectioner ' sugar 3 cups - - - -
    whipping cream 2 tablespoons 87.6 0.888 0.6509999999999999 9.273
    salt 1 teaspoon - - - -
    raspberry flavoring 1 teaspoon - - - -
    food coloring - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

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