Swiss Chocolate Heart Macarons

Swiss Chocolate Heart Macarons are the perfect blend of a light crunch on the outside and soft, melt-in-your-mouth inside. This is not just a dessert; it’s an experience. The combination of fine ingredients and delicate preparation make these macarons a luxurious treat that’s hard to resist. Making the cookies a heart shape is perfect for anytime of year, but especially perfect for Valentines and the month of February.

Shaping Macarons

Macarons are a delicate cookie, something really cool about them is they can be piped into any shape you want. You can use a baking mat with a template printed right on it, or if you are going for a more unique shape you can print out a template and place a paper under the baking mat. Just make sure to remove the paper from underneath the mat before you bake the cookies. If the paper is left, the bottom of the cookies will not cook properly. To make these Swiss Chocolate Heart Macarons I used this baking mat.

The chemistry of macarons

The key of a macaron lies in the meringue, which requires whipping egg whites and sugar to the right consistency. The formation of stiff peaks is a result of the proteins in egg whites unraveling and forming a network that traps air, providing the macarons with their signature lightness. The addition of tartar stabilizes these proteins, ensuring a stable meringue.

How do you achieve the perfect macaron texture?

The secret to the perfect texture lies in the meringue and the precise folding of dry ingredients. It’s essential to mix until the batter forms a thick ribbon, ensuring a smooth top and a well-risen foot. If you want a visual example of how to mix the macaron batter, check out my Swiss Macaron Tutorial.

Why is resting important macarons?

Resting the piped macarons for an hour allows the surface to dry out slightly. This process is crucial for forming the smooth, shiny crust and the iconic “foot” during baking.

What’s the best filling for a Swiss chocolate macaron?

A rich chocolate buttercream complements the macarons, balancing the lightness of the shell with a creamy, intense chocolate flavor. Try this Chocolate Frosting. Or you can also try some other combinations like strawberry, caramel or marshmallow buttercream.

Can macarons be stored or frozen?

Absolutely! Store them in an airtight container in the fridge for 2-3 days or freeze them for up to 3 months. Just allow them to come to room temperature before serving for the best taste texture.

What is in a Swiss chocolate macaron?

Egg whites

Provide structure and airiness to the macarons through the meringue.

Granulated sugar

Sweetens the meringue and helps stabilize the egg whites.

Tartar

Stabilizes the egg whites, ensuring a more reliable meringue.

Almond flour

Offers a nutty flavor and delicate texture.

Cocoa powder

Infuses the shells with a deep chocolate flavor.

Powdered sugar

Contributes to the sweetness and texture of the macaron shells.

The macaron is done when it doesn’t budge

When finished baking and your timer goes of, open your oven and carefully push on the edge of one macaron, if budges at all, your cookie isn’t done. One way to know your macaron is done is when it sticks in place. Don’t worry, if your cookie budges, just rotate your pan and add 2 minutes, check again and repeat if necessary until the cookie does not budge.

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