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 |
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Method for the heart shaped macaron cream tarts
Make the heart macaron shells
- Pre-heat over to 310°F or 155°C. Draw hearts on baking paper. There should be full hearts as well as heart outlines.
- Sift icing sugar and almond flour together twice. Set aside.
- 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.
- With the mixer on medium speed, add the sugar little by little until fully incorporated.
- 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.
- 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.
- 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.
- Put the macaron cookie mixture into a piping bag with a small nozzle. Pipe mixture onto the baking papers, following the heart patterns.
- Bang the pan onto the counter 5 or 6 times to release air bubbles
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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.
- Remove from the oven and let cool completely before peeling the macarons off the baking paper.
Make the chocolate ganache
- Heat heavy cream to boiling.
- Pour heavy cream onto the chocolate chips and let sit for 5 minutes.
- Stir with a whisk to incorporate the cream and chocolate.
- Let the ganache sit and cool completely.
- Transfer into a piping back fitted with a star nozzle.
Make the raspberry compote
- Add raspberries, sugar and lemon juice to a saucepan and bring to a boil over medium heat.
- Reduce heat to simmer for 5 minutes.
- 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.
- Return the mixture to the saucepan and bring back to a simmer.
- In a small bowl, mix the corn starch and water. Mix in with the sauce, stirring constantly, until thick.
- Remove from heat and let cool completely.
Make the whipped cream
- In the bowl of a stand mixer fitted with a whisk attachment, whip heavy cream, sugar and vanilla until peaks form.
- Transfer into a piping bag fitted with a round or star nozzle.
Assemble the macaron cream tarts
- Pair up one full heart macaron shell with a heart outline macaron shell.
- Pip whipped cream all around the full hearts to create a wall.
- Add raspberry compote to cover inside the heart.
- Pip chocolate ganache all over the raspberry compote.
- Cover with the heart outline.
- Decorate with fresh strawberries, raspberries, blueberries and other sprinkles.
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.
