Heart Shaped Macaron Cream Tarts

Heart Shaped Macaron Cream Tarts

With Mother’s Day around the corner, I am excited to bring to you another cute recipe: Heart-Shaped Macaron Cream Tarts. Now, I did make something similar back in February for Valentine’s Day: raspberry buttercream macaron cake. The flavor this time round combines raspberries, chocolate and vanilla.

This macaron cream tarts are a bit more complex because they require some extra step but having made them just once, I think this recipe is pretty doable. It is also a great challenge if you’re looking to improve at your piping game, especially when it comes to macaron shells.

RELATED: Pumpkin Spice Macaron Recipe

Ingredients

Macaron shells Chocolate ganache Raspberry compote Whipped cream Decorations
  • 113g almond flour
  • 113g egg whites
  • 198g icing sugar
  • 100g sugar
  • 1/4 tsp cream of tartar
  • Pink food coloring
  • 12 oz dark chocolate chips
  • 6 oz heavy cream
  • 3 cups raspberrie
  • 1/2 cup sugar
  • 1 tsp lemon juice
  • 2 tbsp corn starch
  • 2 tbsp cold water
  • 1 cup heavy cream
  • 2 tbsp icing sugar
  • 1/2 tsp vanilla
  • Raspberries
  • Strawberries
  • Blueberries
  • Sprinkles
  • Edible glitter
  • Gold foiling (optional)

Method for the heart shaped macaron cream tarts

Make the heart macaron shells

  1. Pre-heat over to 310°F or 155°C. Draw hearts on baking paper. There should be full hearts as well as heart outlines.
  2. Sift icing sugar and almond flour together twice. Set aside.
  3. In the bowl of a stand mixer fitted with a whisk attachment, add egg whites and cream of tartar. Whisk on medium speed until the egg white are frothy and no liquid egg remains.
  4. With the mixer on medium speed, add the sugar little by little until fully incorporated.
  5. Turn the mixer to high speed until the egg whites are at soft peak stage. Add a few drops of pink food coloring and continue whisking until the eggs get to stiff peak stage.
  6. Stop the mixer. Add the dry ingredients to the meringue in 3 to 4 installments, folding in gently. Using a spatula, clean the sides of the bowl making sure there is no residual pocket of dry ingredients.
  7. Continue folding, forming a letter J until the batter forms a steady ribbon that slumps back into the mixture. If it falls in clumps, fold in a few more times and test the batter again until ready.
  8. Put the macaron cookie mixture into a piping bag with a small nozzle. Pipe mixture onto the baking papers, following the heart patterns.
  9. Bang the pan onto the counter 5 or 6 times to release air bubbles
  10. Let the macaron shells rest at room temperature for 45 to 60 minutes. Once the macarons are dry and have grown a skin, cook in the oven for 8 to 10 minutes. Keep a close watch.
  11. Remove from the oven and let cool completely before peeling the macarons off the baking paper.

Make the chocolate ganache

  1. Heat heavy cream to boiling.
  2. Pour heavy cream onto the chocolate chips and let sit for 5 minutes.
  3. Stir with a whisk to incorporate the cream and chocolate.
  4. Let the ganache sit and cool completely.
  5. Transfer into a piping back fitted with a star nozzle.

Make the raspberry compote

  1. Add raspberries, sugar and lemon juice to a saucepan and bring to a boil over medium heat.
  2. Reduce heat to simmer for 5 minutes.
  3. Transfer mixture to a sieve over a bowl and sift to remove seeds. Press with the back of a spoon to speed up the process.
  4. Return the mixture to the saucepan and bring back to a simmer.
  5. In a small bowl, mix the corn starch and water. Mix in with the sauce, stirring constantly, until thick.
  6. Remove from heat and let cool completely.

Make the whipped cream

  1. In the bowl of a stand mixer fitted with a whisk attachment, whip heavy cream, sugar and vanilla until peaks form. 
  2. Transfer into a piping bag fitted with a round or star nozzle.

Assemble the macaron cream tarts

  1. Pair up one full heart macaron shell with a heart outline macaron shell.
  2. Pip whipped cream all around the full hearts to create a wall.
  3. Add raspberry compote to cover inside the heart.
  4. Pip chocolate ganache all over the raspberry compote.
  5. Cover with the heart outline.
  6. Decorate with fresh strawberries, raspberries, blueberries and other sprinkles.

Heart Shaped Macaron Cream Tarts mother's day dessert mother's day treat

Did you know? You can watch baking videos on my Instagram profile!

What do you think of those heart-shaped macaron cream tarts? Will you give them a go? The recipe works perfectly for Mother’s Day and Valentine’s Day. Have you attempted to make macarons before?

Thanks a lot for stopping by. Hope you liked this post.

See you soon,
Love,
Corinne.

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