Rose-macaron-hearts

To Make Macaron Hearts, Think ‘V’ for Valentine

As the 14th February is on the pinkish, romantic horizon, it’s hearts galore on the blogosphere. A few macaron lovers have asked me if I could tell them how to pipe out heart shapes.

Well, it’s so easy. You don’t even need a template. To pipe out macaron hearts, just think “V” for Valentine.

Pipe out the macaron batter using a plain tip. Make two separate strokes in a V shape, pressing down firmly at the top and tapering away towards the bottom.

Make 2 separate strokes with your piping bag in a ‘V’ shape

Don’t forget that the hearts will spread to form the heart, so leave a good space between each. If, after a couple of minutes, your hearts are rather round at the bottom, take a cocktail stick and just make a quick line down the middle to the tip. The hearts will continue to spread slightly and even out nicely while you’re airing them.

Make pink heart macarons with the rose buttercream filling (see recipe on page 45), or why not make a macaron dessert, placing a macaron heart on top? The hearts can be made in advance and frozen so you’ll have a quick, easy romantic dessert for your Valentine. It’s gluten free!

Inspired by Pierre Hermé’s famous Ispahan of rose, raspberry and lychee, I have a rosy, raspberry dessert in the book (recipe on page 109.) Simply mash a few raspberries into mascarpone, adding a dash of rosewater and sugar, whisk until light and fluffy. Serve on top of a giant rose macaron, decorate with raspberries and plonk (sorry, delicately place) your Valentine heart on top.

Say sweet nothings over this raspberry-rose macaron dessert

Why are there no lychees? Er – shh, don’t tell anyone – but when I was 9, I stole a lychee from Safeways. What? Well our family never bought them. I was intrigued by their lumpy, martian appearance and had no idea of their taste. Terrified about being caught with it in my pocket, the most guilty feeling followed of cracking the shell secretly in my room. I’ll never forget the taste but as a result of secret guilt, you won’t see any lychees in my cooking.

There!  That saved me a fortune in therapy, now that it’s finally out in the open.

Say it with rose macarons this Valentine’s Day.

And for those of you who are not into love heart-shapes, like my Frenchie Valentine, there’s always the plain, traditional round macaron – just like the ones you find in the Parisian pâtisseries. Although there’s nothing really that plain about a macaron, is there?

Valentine macaron dessert teatime in Paris

With a macaron, dessert’s your oyster!

 

36 replies
    • Jill
      Jill says:

      No. To be honest, I prefer ‘plain’, round macarons. It’s the taste that counts and when they’re round with feet and a pretty colour, that’s the extra plus.

      Reply
  1. Rollerscrapper
    Rollerscrapper says:

    These heart topped raspberry desserts look absolutely transcendent! This is one of those times I wish you could taste a picture! I shall have to try this technique now that my shaped silicone mats have been a failure

    Reply
    • Jill
      Jill says:

      Yes, no need for these silicone macaron mats and glad you read the review. The dessert is in the book but also you can make the pink hearts and sandwich between raspberries and a Chantilly laced with Chambord… Just an idea.

      Reply
  2. Nami | Just One Cookbook
    Nami | Just One Cookbook says:

    Your stealing lychee story was funny… it wasn’t a chocolate or candy, it was a lychee! 🙂 So cute. If I was a shop owner I’d love your curiosity! I thought of you this past weekend when one of my friend made two kinds of macarons for the first time for superbowl party. I highly recommended your book to him (yes HE made it while his wife watches him make for 4 hours). I want to make matcha and this pink heart shape macarons one day…

    Reply
    • Jill
      Jill says:

      Your friend sounds like the real kind of lover for Valentines, Nami. The best ones MAKE their macarons for V day! Yep, isn’t that pathetic about the lychee story? Wait until I tell you about the dragon fruit…

      Reply
  3. Mardi (eat. live. travel. write)
    Mardi (eat. live. travel. write) says:

    Thanks for this – I have had a few people ask me how to pipe hearts and now I will just direct them here! Might even try it myself! LOL re the secret lychee guilt. I am definitely not a fan of the fruit but in with other flavours it’s ok. Not my fave though…

    Reply
  4. Thomasina
    Thomasina says:

    I have just watched your TV video Jill – Youtube Rose Macarons. It’s detailed, ideal for making macaron hearts for Valentine’s Day. Now, where’s my baking bowl.

    Reply
  5. Parisbreakfast
    Parisbreakfast says:

    Simply adorb!
    What can I say? You are such a Maitre at this..
    Did you know they have a meilleur macaron concours in France
    You must visit the little Mac shop in Poissy
    She has her certificate in the vitrine and surely it belongs to YOU!
    Honestly!

    Reply
    • Jill
      Jill says:

      Yes, I saw it in the local press, thanks, Carol. I’m not a pro and don’t do competitions. What for? I just make them at home for the people I love… 1, 2, 3? Awe….

      Reply
  6. Liz
    Liz says:

    Who knew it was so simple to make hearts! Thanks for the tutorial, Jill…I may have spoken too soon about it being easy…but I’m willing to give it a shot! Such perfect macs for Valentine’s Day 🙂

    Reply
      • kathy pilato
        kathy pilato says:

        Jill is very encouraging. Do it. Follow the steps and you will have success. Even if you get some cracks or footless buggers…they are still good to eat! Just don’t grind your own almonds. Spend the money and get already ground flour. Don’t overbeat them, either. Took me two tries but I have an email friend named Jill, who will encourage you all of the way!

        Reply
  7. Vicki Bensinger
    Vicki Bensinger says:

    Oh these are beautiful. I think I will try to tackle these for Valentines Day to share with my honey. Although I love the large macaron with raspberries and marscapone. I’ve seen that in the book but never attempted it.

    Hearts it is though. I may be pounding on the keys if I need some help. Great tutorial on the hearts, can’t wait to make them. Thanks for the inspiration.

    Reply

Trackbacks & Pingbacks

  1. […] For those of us who love our pink and roses at Valentines, then this Rose and White Panna Cotta with a Cherry and Cardamom Coulis makes a change to the classic raspberry pairing we see so often in Paris.  Here, of course, I cheated with frozen dark cherries as they’re not in season but the partnership is wonderful. A heart-shaped macaron or two will just add the perfect finale to this gluten-free dessert.  Here’s a quick tutorial how to pipe out macaron hearts. […]

  2. […] cream, topped off with a heart macaron.  For those of you who adore lovehearts, then check out How to Make Macaron Heart Shapes. This year, so far, there are no love heart shapes in sight; unless this edible winter pansy […]

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