What better way to show all your BFFs just how you feel than with this traditional French cookie? Make them trend-worthy by baking in a vibrant fuschia color, filling with chocolate and writing fun messages on the cookies. Perfect for Valentine’s Day, girl get-togethers, and bridal events.
Preheat oven to 275°F. Prepare 2 cookie pans by placing Heart Patterns on pans and covering with parchment paper (note: remove patterns after piping batter hearts and before baking). Fit a 16 in. decorating bag with tip 12.
Sift confectioners’ sugar and almond flour together, discarding any bits of almond flour that are too large to pass through the strainer.
In a large bowl, beat egg whites, cream of tartar and salt on high speed until foamy, then with the mixer running, slowly add the sugar. When the mixture reaches soft peaks, add vanilla and color.
Continue whipping just until mixture forms stiff peaks.
Gently pour the almond mixture over the whipped egg whites so they don’t deflate. Using a rubber spatula, gently fold the almond flour mixture into the egg whites until the mixture holds a 10 count, meaning when batter falls from the spatula to the bowl it takes about 10 seconds until it fully blends into the rest of the bowl in the batter. This way, the almond mixture is fully hydrated but egg whites still retain some air. The mixture is thick enough to pipe without running everywhere, but the peak at the top of each piped cookie will fall on its own, making a perfectly smooth cookie. This takes about 45 turns, but depending on how aggressively you fold, it can be more or less.
Transfer the batter to the prepared decorating bag.
Pipe 1 1/2 in. hearts of batter onto the parchment lined pans following the pattern outlines. Remove Heart Pattern papers before baking.
Tap the pans hard on the countertop 4-5 times to release trapped air, and then let sit at room temperature for 20-30 minutes or until the unbaked macaron form a skin and do not stick to your finger when touched. Allowing the macaron to crust over is what leads to their signature “feet,” the holey ring that arises during baking at the base of each cookie.
Bake for 18-22 minutes on a shelf in the center of the oven. If baking 2 pans at a time on different oven racks, rotate the pans from bottom to top midway through baking. There isn’t a great visual on how long to bake macaron. When underbaked, the centers can be wet. When overbaked, they start to brown slightly and become very crunchy instead of crisp on the top with a softer interior.
Cool the macaron completely on a cooling grid before sandwiching with your chocolate ganache. Use FoodWriter edible color marker to write messages on cookies.