“Heart Macarons with Strawberries Buttercream” refers to a type of dessert made from delicate almond-based cookies (macarons) shaped into hearts. These macarons are filled with a luscious buttercream frosting that’s often flavored with strawberries, either by incorporating strawberry puree or extract into the buttercream. The result is a sweet and visually appealing treat, perfect for special occasions like Valentine’s Day or romantic celebrations. They are known for their light, crispy exterior and soft, creamy filling, making them a favorite among dessert enthusiasts.

Ingredients:

• 100g almond flour
• 100g powdered sugar
• 75g egg whites (aged, preferably)
• 50g granulated sugar
• Red food coloring (gel or powder)

For the Buttercream:

• 1/2 cup unsalted butter, softened
• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract
• Fresh strawberries, thinly sliced

Instructions:

1. Prepare the Macaron Shells:
   • Line a baking sheet with parchment paper or a silicone mat.
   • In a food processor, combine almond flour and powdered sugar. Pulse until finely ground and sift the mixture into a large bowl.
   • In a separate bowl, beat the egg whites until foamy. Gradually add granulated sugar while continuing to beat until stiff peaks form. Add a few drops of red food coloring during the last moments of whipping, if desired, to achieve a light pink color.
   • Gently fold the almond flour mixture into the egg whites until the batter is smooth and shiny. Be careful not to overmix.
   • Transfer the batter to a piping bag fitted with a round tip. Pipe heart shapes onto the prepared baking sheet. Tap the baking sheet gently on the counter to release any air bubbles.
   • Let the piped macarons sit at room temperature for 30-60 minutes until a skin forms on top (they should not stick to your finger when touched lightly).
2. Bake:
   • Preheat your oven to 300°F (150°C).
   • Bake the macarons for 15-18 minutes, rotating the baking sheet halfway through baking. They should be set but not browned.
   • Remove from the oven and let cool completely on the baking sheet before carefully removing them.
3. Make the Buttercream:
   • In a bowl, beat the softened butter until creamy. Gradually add powdered sugar and vanilla extract, beating until smooth and fluffy.
   • Optionally, add a few drops of red food coloring for a light pink hue.
4. Assemble:
   • Pair similar-sized macaron shells together. Pipe or spread a small amount of buttercream onto the flat side of one shell. Top with thinly sliced strawberries.
   • Sandwich with another shell gently pressing together.
5. Serve:
   • Refrigerate the macarons for at least 24 hours for best flavor and texture. Bring to room temperature before serving.

Enjoy your delicious heart-shaped macarons with strawberries and buttercream!