These pretty pink macarons would be perfect for a bridal shower or Valentine’s Day celebration.

Makes about 24 macarons

PREP TIME: 50 minutes
DRYING TIME: about 30 minutes
COOKING TIME: 15 to 18 minutes
CHILLING TIME: 2 hours

INGREDIENTS

• 2 cups icing sugar, sifted
• 1 ½ cups almond meal or almond flour
• 3 large egg whites
• ¼ tsp fine sea salt
• ¼ cup granulated sugar
• Red gel food colouring
• Raspberry jam or Strawberry Swiss Buttercream

INSTRUCTIONS

1. Use a 2-inch heart-shaped cookie cutter to trace 24 hearts onto each of two sheets of parchment paper (you’ll have a total of 48 traced hearts). Flip the paper over and use it to line two large baking sheets. Set aside.
2. Combine the icing sugar and almond meal in a food processor fitted with the steel blade. Process for 2 minutes. Tip the almond mixture into a large bowl. Set aside.
3. In a large bowl and using an electric mixer, beat the egg whites and salt on medium until foamy.
4. Increase the speed to high and gradually add the granulated sugar while beating. Continue to beat the egg white mixture until stiff, glossy peaks form, about 2 minutes. Add food colouring, one drop at a time, until the mixture is tinted pink.
5. Using a rubber spatula, fold the egg whites, one-third at a time, into the icing sugar mixture.
6. Spoon the macaron batter into a large piping bag fitted with a ½-inch plain round tip. Holding the bag upright and about ½ inch above the centre of one of the traced hearts, pipe the batter to almost fill the shape. Stop squeezing the bag and gently pull up. Repeat until all the shapes are filled.
7. Let the macarons stand at room temperature until the shiny surface of each is dry and a soft skin forms on the tops of the macarons, about 30 minutes.
8. When ready to bake, preheat the oven to 300°F.
9. Bake the macarons until their tops are completely dry, 15 to 18 minutes. When the macarons are ready, they should lift easily from the parchment paper and have a flat bottom and a puffy crown.
10. Set the baking sheets on a wire rack and let the macarons cool completely on the baking sheets. When cold, gently peel the macarons off the parchment. Their tops are easily crushed, so take care when handling them. (The macarons can be refrigerated in an airtight container for up to 2 days, or frozen for up to 1 month; thaw before filling.)
11. Spread the flat sides of half of the macarons with raspberry jam or buttercream. Top with the remaining macarons, flat sides down. Refrigerate until firm, about 2 hours. Let come to room temperature before serving. (The filled macarons can be refrigerated in an airtight container for up to 3 days. Let stand at room temperature before serving.)