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Conversation Heart Macarons

These conversation heart macarons are a fun project for valentines day, made with colorful heart shaped macarons with cute sayings using an edible food markers!
Prep Time1 hr
Cook Time15 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American, French
Keyword: conversation heart macarons, valentines day macarons
Servings: 40 small macarons


Macaron Shells

  • 135 g almond flour
  • 125 g icing sugar
  • 100 g egg whites
  • 88 g granulated sugar
  • pinch cream of tartar
  • gel food coloring 3-4 colors of your choice

Decorate & Assembly

  • Red edible marker to write on macarons
  • 1/3 cup frosting for filling


Macaron Shells

  • Pre-heat oven to 300°F.
  • Separate the eggs from the egg whites (if using fresh eggs). Measure out 100 g (about 3 large eggs).
  • Dry Ingredients: In a separate bowl, sift the icing sugar, and almond flour together. Repeat the sifting process to ensure there are no clumps. If there are any clumps, discard them.
  • Prepare the Meringue: In a stand mixer fitted with the whisk attachment (or bowl if using a hand mixer), add the egg whites and a pinch cream of tartar. Beat on high until foamy.
  • Once the egg whites are foamy, turn the mixer down to the lowest setting possible, and slowly add in the granulated sugar. Be sure to incorporate all the sugar into the egg whites.
  • Turn up the mixer again on high, and keep beating egg whites until stiff peaks form. DO NOT OVER BEAT.
  • Macronage: With a rubber spatula, fold the dry mixture into the egg whites, just until combined.
  • Divide the batter into 4 separate bowls.
  • Using a toothpick or scribe, add a smidge of preferred gel food color, then macronage as usual, until the paste flows like a ribbon/lava.
  • Repeat with the other 3 colors.
  • Prepare a baking sheet with a heart template, then lay on top of it parchment paper or silicone baking mat.
  • Fit a pastry bag with a #12 round tip, if using, and trim the bottom as appropriate. Transfer one color to the piping bag.
  • Pipe hearts onto the prepared baking sheet. Once the frist color is piping, tap the baking sheet to release all air bubbles. Remove smaller bubbles with a cookie scribe or toothpick.
  • Repeat this process with each color. You should get about 80 mini hearts in total if following the template.
  • Rest for 30 minutes, until the shells have formed a skin, and are no longer tacky to touch.
  • Bake Shells: Bake in the oven, at 300ºF-325°F for 8-10 minutes.
  • Check for doneness, by wiggling the shell. Shells are done when they don’t move from the feet. If it wiggles from the feet, then bake for another minute, and check again.
  • Cool the shells in the tray.

Decorate and Fill

  • Pair similar-sized shells together to form the cookie sandwiches.
  • Use the edible food marker to write your favorite sayings on the heart macarons.
  • Pipe preferred frosting onto half the cookies, and sandwich them together.
  • Allow filling to set and mature in the fridge for 2 hours at least, or overnight in an airtight container.
  • Enjoy these macarons within 3-5 days of baking, or freeze for up to 3 months in an airtight container.