Here at BFFF, we are absolute lovers of macarons! But sometimes, we’re not really up for staying “inside the lines,” so these macarons are not your traditional circular shape. It is so much fun to play with shapes and decorations to make your macarons perfect for any holiday, season, or theme! Today, we have Today we have Mindy Cone of Creative Juice here sharing a simple heart shaped macaron recipe with dark chocolate ganache filling. And if the flavor didn’t convince you, there’s also a chocolate cupid arrow right through the center! Make these cute treats for your Valentine’s Day party or package them in a sweet box for that extra special someone.
Dark Chocolate Cupid Heart Macarons
For the Macarons:
- Pink and/or red macaron batter (One of my favorite recipes is from BraveTart)
- Printed heart template
- Parchment paper
- Piping bag fitted with a small round tip (I recommend Wilton 10 or 12)
Color your batter your desired shade of pink or red (I decided to divide my batter and do some of each). Place the printed heart template under your parchment paper. Pipe the macaron batter by following the template, but keep in mind, the batter will spread a little. Use the temperature recommended by the recipe you’re following, but reduce the time by a minute or two as these hearts are smaller than the average macaron.
For the Cupid Arrows:
- Small disposable piping bag
- Chocolate candy melts
- Paper and pencil
- Wax paper
Place the chocolate candy melts into your piping bag. Microwave on low for thirty seconds. Remove the bag and knead the chocolate. Repeat this until the chocolate is fully melted and warm. Using the pencil, draw arrows on your plain paper that are larger than the length of your macaron, and place the wax paper over top. Snip the end of the bag with scissors so that the opening is very small. Pipe the chocolate, following the shape on the wax paper. Set aside to cool.
For the Dark Chocolate Ganache:
- 100 g (3.5 oz) dark chocolate
- 1 1/2 Tbsp heavy cream
Place the dark chocolate in a heatproof bowl. Boil the heavy cream, and pour it over the chocolate. Stir the chocolate until it has completely melted and the texture is smooth. Allow the ganache to cool slightly. Once cooled, place it into a piping bag. To assemble your macarons, pair similar macaron heart shells. Then, carefully remove a chocolate arrow from the wax paper and place it on the flat side of one of the shells. Pipe your ganache onto the shell, over the arrow, and then sandwich the other shell on top.