What better way to celebrate Valentine's Day than with heart-shaped French macarons?! These shells are filled with a decadent red wine ganache filling.
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Shaped macarons are such a fun way to give the classic French macaron a seasonal twist. These heart-shaped macarons can be piped in any color or size you like, making them perfect for Valentine’s Day or any special occasion.
Inside, they’re filled with a silky chocolate ganache with a subtle hint of red wine. Chocolate and wine is one of my favorite pairings when I want a dessert to feel a little more elevated. If you prefer to keep it simple, a classic chocolate ganache works too!
And, if you run into any trouble with your shells, I teach the must-know techniques inside my macaron baking course. It’s designed to help you truly understand the process so you can create smooth, consistent, bakery-style macarons with confidence every time.
Jump to:
What You'll Learn In This Recipe
- Tips for piping heart shaped macarons.
- Important techniques like how to make meringue and how to macaronage (mix) macaron batter.
- Helpful ways to troubleshoot macarons that bake up incorrectly.
Don't forget to grab a copy of all my must-have holiday macaron templates, including the heart template for this recipe.
Ingredients You Need
- Egg whites: These are what build your meringue. Stick with fresh egg whites rather than carton egg whites, and bring them to room temperature before you start.
- Almond flour: Use finely ground, blanched almond flour and always sift this ingredient for smooth macaron tops.
- Confectioners’ sugar: You might know this as powdered or icing sugar. Just like the almond flour, it should be sifted to avoid clumps.
- Cream of tartar: This helps stabilize the meringue as it whips. It may seem minor, but it plays an important role in getting that proper meringue structure.
- Granulated sugar: Slowly added while whipping the egg whites, this creates a strong, glossy French meringue without any cooking.
- Gel food coloring: You can use red, pink, purple, or the color of your choice. Never use liquid food coloring for macarons.
Check out the recipe card below for a full list of filling ingredients and measurements.
How To Make This Recipe
Step 1: Add the room temperature eggs and cream of tartar to a mixing bowl. Begin whipping on medium-low speed until the eggs are foamy.
Step 2: Next, add in the granulated sugar. I like to add it in three batches (about 45 seconds apart) to ensure the sugar doesn't weigh down the egg whites.
Step 3: Once the sugar is incorporated, bump the mixer up to medium-high speed and continue to whip until stiff peaks form. During the whipping process, add in the gel food coloring.
Step 4: You'll know the meringue is ready because it will feel sturdy and the peaks will stand straight up.
Step 5: Add the sifted almond flour and confectioners’ sugar to the meringue. Begin gently folding the mixture together.
Step 6: Next, it's time to macaronage, which refers to mixing the batter to the proper consistency. To do this, spread the mixture along the side of the bowl, then wipe it back down. After each wipe, check the consistency of the batter. It's ready once the batter drops back into the bowl and it takes about 10–15 seconds for the ribbon that formed to "disappear" back into the rest of the batter. This is an important step to get correct in order for the macarons to bake with proper structure.
Step 7: Using the heart macaron template as a guide, start by piping the top half of the heart, and dragging the batter down to the bottom point. Repeat this on the other side while connecting the batter at the bottom.
Step 8: Since air bubbles form during the piping process, bang the sheet down on the counter to release them. Pop any large air bubles that rise to the top. Then, allow the the macarons to rest until a "skin" develops on top and you're able to touch them without making a mark.
Step 9: Once dried, bake the macarons for 19 – 23 minutes until they are no longer sticky, wet, or wiggly. Allow the macarons to cool on the pan fully.
Step 10: Meanwhile, make the red wine chocolate ganache filling by adding chocolate morsels, butter, and red wine in a mixing bowl.
Step 11: Heat the heavy cream until it's warm and steaming, then pour it over the chocolate mixture. The goal is to melt the chocolate low and slow to avoid a grainy texture.
Step 12: Once the cream has melted the chocolate, begin whisking everything together. You may need to continue to melt the ganache if there are still bits of chocolate or butter that remains.
Step 13: Once completely melted, transfer the ganache to a shallow container and press plastic wrap against the surface. Allow the ganache to firm up in the refrigerator until it's a pipable consistency.
Step 14: Pipe ganache on a macaron shell, then place a shell that matches on top.
Expert Tips
- When making shaped macarons, it's important to pay attention to the consistency of the batter after the macaronage stage. If you take the batter too far (if it's too thin), the macarons won't hold their shape well.
- It's helpful to use a smaller (¼ inch or 0.6 cm) piping tip to give you more control when piping a heart shape.
- I'd always recommend piping onto a silicone baking mat, instead of parchment paper, when making shaped macarons. The hearts will hold their shape better on a silicone mat.
Macaron FAQs
Are your macaron shells not turning out quite right? Don’t worry, you’re not alone! Use the guide below to diagnose common issues, or dive deeper into my full troubleshooting guide for more detailed help.
Store filled macarons in an airtight container in the refrigerator for 5–7 days. Before serving, allow them to come to room temperature for the best texture and flavor.
1. Your oven temperature is off.
If the oven is too cool, the macarons won’t rise properly. You’ll notice short feet (under 2 mm) and possibly wrinkled or sunken tops.
If the oven is too hot, the outside sets too quickly and the inside doesn’t have time to rise, resulting in flat shells. An oven thermometer is incredibly helpful here.
2. Your meringue was under whipped.
If the meringue never reached stiff peaks, it won’t be strong enough to support proper rise in the oven. This can lead to flat, weak, or wrinkled shells.
3. You over-macaronaged the batter.
Macaronage refers to folding the almond flour and confectioners’ sugar into the meringue. If you overmix, the batter becomes thin and runny. It will spread too easily when piped and may even flow out of the piping bag.
If you’re still struggling, check out my full guide on fixing flat macarons.
1. Your oven is too hot.
Try baking at a lower temperature. Additionally, many home ovens run hotter or colder than the display shows, so an oven thermometer is a great tool.
2. Your meringue was under or over whipped.
Under whipped meringue lacks strength. Over whipped meringue is too stiff. Both can cause the shells to crack as they bake.
3. You didn’t rest the shells long enough.
Macarons need to rest until a skin forms on top, usually 45–60+ minutes. In humid climates, it may take 90 minutes or more.
4. You didn’t release air bubbles.
After piping, firmly tap the baking sheet on the counter to release trapped air bubbles. If left inside, they expand in the oven and cause cracks.
For more help, see my cracked macaron troubleshooting guide.
1. Oven temperature is too low.
Start around 300°F (150°C) and adjust as needed. Test a few shells at a time rather than baking a full tray.
2. The meringue wasn’t whipped properly.
Stiff peaks are essential for structure. Make sure you don't stop at the medium peak stage.
3. The batter was over-macaronaged.
Properly mixed batter should flow slowly like lava and disappear back into itself within 10–15 seconds. Don't over macaronage (over mix) or the batter will be too thin.
If needed, read my full wrinkled macaron guide for more details.
1. Under whipped meringue.
Stiff peaks should stand straight up when you lift the whisk and feel very sturdy when mixed. Signs that you're ready to test the stiffness include seeing lines left from the beaters while whipping the egg whites.
2. Underbaking.
Fully baked shells should not wiggle when touched. If they feel sticky or the feet move around, they need more time.
Small, ruffled, or missing feet are usually caused by:
1. Oven temperature fluctuations.
You may need to test different oven temperatures within the 275°F –325°F (135°C – 163°C) range to find what works best in your oven.
2. Not resting long enough.
Always wait until a skin forms on top of the macarons before baking.
3. Over or under macaronage.
Both runny batter (over macaronaged) and batter that's too thick (under macaronaged) will affect feet development.
For deeper troubleshooting, see my macaron feet guide.
Before worrying about hollows, make sure you've mastered the basics and the rest of the parts of the macaron are turning out correctly. Then troublshoot:
1. Meringue consistency.
Both under and over whipping can create hollows. Adding cream of tartar helps stabilize the meringue and build the proper structure.
2. Macaronage consistency.
If your batter reaches lava-like consistency but still produces hollows, try mixing slightly less next time.
3. Oven temperature.
Even small temperature differences can impact internal structure. Test within the 275°F – 325°F (135 – 163°C) range using an oven thermometer.
For a full breakdown, visit my hollow macaron troubleshooting guide.
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Heart Valentine's Day Macarons
Equipment
- stand mixer with whisk attachment
- light colored baking sheets
- silicone mat or parchment paper
- pastry bag with ¼ inch (0.6 cm) round tip
Ingredients
Macaron Shells
- 112 grams egg whites room temperature
- 140 grams super fine almond flour
- 140 grams confectioners' sugar
- ½ teaspoon cream of tartar
- 126 grams granulated sugar
- 10 drops gel food coloring
Red Wine Chocolate Ganache
- ¾ cup semi-sweet chocolate morsels
- 3 tablespoons unsalted butter cut into small pieces and softened to room temperature
- 3 tablespoons dry red wine
- 5 tablespoons heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon fine sea salt
Instructions
For Macaron Shells
- Separate egg whites from yolks and allow egg whites to come to room temperature.
- Measure dry ingredients using a kitchen scale. Double-sift the almond flour and confectioners' sugar together in a large mixing bowl.
- Wipe down the mixing bowl and whisk attachment with a little white vinegar on a paper towel to remove any leftover oils.
- Print off the heart macaron template. Place them on a light colored sheet pan underneath a piece of parchment paper or silicone baking mat.
- Prepare your piping bag with a ¼ inch (0.6 cm) round tip. Push part of the side of the piping bag into the piping tip to ensure nothing leaks out. Set the bag inside a tall glass, and pull the remaining top of the piping bag out over the outside of the glass to make pouring the batter easy and clean.
- Add room temperature egg whites and cream of tartar to a stand mixer bowl fitted with a whisk attachment. Whip on medium-low speed until the eggs are very foamy, about 3 minutes. Add a third of the granulated sugar at a time, allowing the mixer to beat in each batch of sugar for about 45 seconds before adding in another batch.
- Once all the granulated sugar is incorporated, turn the mixer speed to medium-high and allow the egg whites to continue to whip until stiff peaks form, about 10 - 11 minutes. Add gel food coloring once the egg whites reach soft peaks stage. Once at stiff peaks, you'll notice the meringue starts to ball up inside the whisk and is glossy. To test the meringue stiffness, pull the whisk out. A stiff peak should stand straight up (no curl at the tip). You'll also know it's ready because you can fully flip the bowl over and nothing moves or falls out. Make sure not to overbeat the meringue at this stage (this is when the egg whites look dull or curdled).
- Pour the sifted almond flour and confectioners' sugar into the meringue mixture and fold them together using a silicone spatula. Continue until all the meringue is fully incorporated and no dry bits of almond flour remain on the bottom of the bowl.
- Begin working the batter until everything is fully incorporated (this is called the macaronage process). Slowly spread the mixture along the side of the bowl, then wipe it back down. Repeat until the mixture has reached a smooth, shiny, flowing consistency. You can test this by lifting your spatula and seeing if the batter drops almost like lava. Once the batter drops back into the bowl, it should take about 10-15 seconds for the ribbon that formed to "disappear" back into the rest of the batter. Don't over macaronage the batter or the macarons will not properly bake in the oven.
- Pour the batter into the prepared piping bag. Hold the bag vertically and pipe heart shapes. Once you have reached the desired shape, release the pressure on the bag and twist your wrist without lifting up. Continue until no batter remains.
- Bang the sheet pan down on the counter a few times to release any air bubbles. Pop the air bubbles with a toothpick. Allow the batter to sit on the counter and dry for 60+ minutes until a thin "skin" develops, and you can touch the tops without ruining the macaron. This resting time will vary depending on the humidity (they may take up to 90+ minutes to dry if you live in a humid or rainy environment). While the macarons are drying, place the oven thermometer in the center rack of the oven. Heat oven to 300°F (150°C).
- Bake one sheet at a time on the center rack of the oven for 19 - 23 minutes. You can test that the macarons are done by gently touching the edge and the feet of the macarons. If the shell wiggles, is sticky, or wet, the macarons need to bake longer. Remove macarons from the oven and allow the pan to rest on a wire cooling rack until completely cooled.
For Red Wine Chocolate Ganache
- Place chocolate morsels, butter, and wine in a medium-sized heat-safe bowl.
- Heat heavy cream in the microwave on 100 percent power (high) for about 1 minute, until the heavy cream begins to steam and bubble but doesn’t boil over. Immediately, pour the heavy cream over the chocolate. Make sure all of the chocolate and butter are submerged under the cream. Allow the mixture to sit, without stirring, for 3 minutes.
- Add vanilla extract and fine sea salt to the chocolate, and whisk until the mixture is smooth and fully blended. If there are still bits of chocolate or butter after stirring with the heavy cream for 60 - 90 seconds, heat the entire mixture in the microwave on 50 percent power (medium) for an additional 15 - 30 seconds, then stir and continue heating until the correct consistency forms.
- Transfer ganache to a shallow container, and press plastic wrap against the surface of the ganache (to prevent a skin from forming on top). Place the ganache in the fridge, and allow the mixture to cool until it’s firm enough to pipe, about 1 - 2 hours.
- Pipe ganache on one side of the macaron shell using a ½ inch (1.3 cm) round piping tip. Gently place the matching shell on top of the ganache.
- Mature the macarons with the filling in the refrigerator overnight. This will allow the macarons to slightly soften and develop a deeper flavor. Store in an airtight container in the fridge for up to 7 days.
Notes
- You'll notice the meringue starts to ball up inside the whisk while it's mixing.
- Pull the whisk out of the mixer. A stiff peak should stand straight up (no curl at the tip).
- You can fully flip the bowl over and nothing moves or falls out.
- The meringue feels sturdy (not flimsy).
Addie
This Recipe was Everything I was looking for, (I tend to overthink recipes) especially how detailed the instructions were!
Macrons have become the New Birthday Treat Among my Friends. Foget Cake, everyone was so excited about the Macrons they were gone before all the other desserts and everyone has been asking when we will be making more. Thank you so much!
Jessica Mode
Hey Addie! Macarons definitely make the BEST birthday treats! Glad you enjoyed 🙂