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Chocolate macaron hearts covered in milk chocolate. Valentines macarons. Finished product

Chocolate Heart Shaped Macarons

Recipe for chocolate flavour heart shaped macarons with heart shape macaron template
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Prep Time 1 hour
Cook Time 20 minutes
Time to Mature 2 days
Servings: 18 Macarons
Course: Dessert, Snack
Cuisine: French, Italian
Ingredients Equipment Method

Ingredients
  

Macarons
  • 85 g Icing Sugar
  • 8 g Cocoa Powder Dark if available to you
  • 87 g Almond Flour
  • 80 g Egg White from 2-3 large eggs
  • 75 g Granulated Sugar
  • 1/4 tsp Cream of Tartar
  • White Vinegar or Lemon Juice for cleaning equipment before baking
Chocolate Fudge Buttercream
  • 100 g Salted Butter
  • 250 g Icing Sugar
  • 20 g Cocoa Powder
  • 2-4 tbsp Double cream
  • 1 tsp Vanilla Extract
Decoration
  • 100 g Milk Chocolate

Equipment

  • Kitchen Scale
  • Heatproof bowl A metal or glass stand mixer bowl would be ideal
  • Whisk
  • Saucepan
  • Sugar thermometer
  • Stand or hand mixer 
  • Sieve
  • Large mixing bowl
  • Silicone spatula
  • Piping bag/s
  •  Piping Nozzle Wilton 1A or 2A (I used 2A)
  • Baking Tray/s
  • Silicone Mat or Baking Paper
  • Oven thermometers
  • Cocktail Sticks

Method
 

Prep equipment
  1. Preheat oven to 140 degrees C fan oven  (285 degrees F) or 160 degrees C non fan oven (320 degrees F)
    Prep baking trays with templates and silicone mats/baking paper. Prep piping bags with nozzles.
    Clean whisks, bowls, mats with white vinegar or lemon juice
    Fill a pan with around 2 cm water in it and pop it on the heat with a lid on to bring it to a simmer. 
Prep Ingredients
  1. Sift almond flour into a mixing bowl discarding any large pieces that get stuck in the sieve.  Sift the icing sugar and cocoa powder into the same bowl. 
    Weigh egg whites into a heatproof bowl.  Add the granulated sugar to the same bowl and whisk them together until combined
Make the Swiss Meringue
  1. Heat egg whites and granulated sugar on top of the pan of water to 50 degrees C (120 degrees F) Stir continuously
  2. Whisk the egg whites using a stand or hand mixture. Once they reach soft peaks stage add in the cream of tartar. Continue to whisk the egg white mixture to stiff peaks. Gradually increasing the speed of the whisk for a strong meringue.
Macronage
  1. Add the meringue into the dry ingredients bowl and gently fold until combined. Continue to fold until batter reaches flowing consistency.
Pipe, Rest and Bake
  1. Pour the batter into prepared piping bag and pipe out the heart shaped macarons using the heart shaped template as a guide. Tap the trays on the worktop to remove air bubbles. Use a cocktail stick to smooth over any holes left by bubbles popping.
  2. Rest the macarons until they form a skin
  3. Bake the macarons for 18-20 minutes, turning the tray half way through cooking time.
Make Chocolate Fudge Butter Cream
  1. Beat butter with stand or hand mixer for around 5 minutes until lighter in colour
  2. Gradually add in sifted cocoa powder and icing sugar and beat for another minute
  3. Add in vanilla extract and 2 tbsp double cream and beat for 2 more minutes. Add more double cream if the butter cream seems too thick.
Fill macarons
  1. Pipe a small amount of buttercream on to each macaron shell then top them with a like sized macaron shells. Refrigerate for 30 minutes to an hour.
Decorate
  1. Finely chop 80g of the melted chocolate and put it into a heat proof bowl over a pan of boiling water and stir until melted.
  2. Dip the top of each macaron into the melted chocolate. Shake any excess chocolate back into the bowl
  3. Finely grate the remaining 20g of milk chocolate
  4. Once the chocolate has cooled slightly, sprinkle each macaron with some finely grated milk chocolate