Happy almost Valentine’s Day!
Today I bring you these tasty French macarons decorated perfectly for love day!
These cuties are cardamom flavored shells filled with a tart grapefruit curd & lovely honey buttercream. The two fillings balance each other perfectly.
Macarons are definitely somewhat of a challenge and can be pretty intimidating. But once you get the process down they are quite easy.
Valentine’s Day is the perfect excuse to go crazy in the kitchen and make beautiful little cookies for your love that taste good too! I also have these ‘lil heart cuties up on the blog from years ago in case you missed them.
Here’s to you and yours! <3
Honey Grapefruit Macarons
French macarons filled with grapefruit curd and honey buttercream.
- Macarons Shells:
- 2 egg whites, room temp
- 68 grams almond flour
- 153 grams powdered sugar
- 2 tablespoons meringue powder
- 1 teaspoon cardamom (optional)
- Food dye gel
- 2 egg whites
- 1/2 cup granulated sugar
- 1/2 cup butter, room temp
- 1/4 teaspoon salt
- 1-2 tablespoons honey (to taste)
- Grapefruit Curd:
- 1/2 cup fresh grapefruit juice
- Grated zest of 1 grapefruit
- 3 tablespoons sugar
- Pinch of salt
- 2 whole eggs
- 1 egg yolk
- 1 teaspoon vanilla
- 2 tablespoons butter
- Macaron shells:
- Line two baking sheets with parchment. Sift together the almond flour and powdered sugar into a bowl. In the bowl of your stand mixer fixed with the whisk attachment, beat the egg whites on medium-high until they are foamy. Slowly add the meringue powder while mixing, and beat until they reach medium-stiff peaks. Fold in the dry mix in three additions with a rubber spatula, being very careful not to over mix it. Your batter should be shiny and smooth, and when you lift the spatula and let some batter drop back down, it should fold back into itself after a few moments. Transfer to a piping bag fitted with a plain tip and pipe to desired size. Allow your macarons to dry out for at least half an hour (may take up to an hour) so that they are no longer tacky to the touch. While they are drying out, make your fillings (see below). When the macarons are ready, preheat the oven to 295 degrees. Bake for about 13 minutes, rotating half way through. Allow to cool entirely before removing them from the parchment.
- Buttercream: In the bowl of your stand mixer, combine the sugar and egg whites. Heat over a pot of simmering water, using your hand to whisk the mixture constantly so the eggs do not cook. You want the sugar to dissolve completely, and the mixture should we warm to the touch (no grit between your finger tips at all from the sugar, should be smooth). Immediately beat the mixture on medium high with the whisk attachment. Increase the speed to high, and beat until it is completely cool and a stiff peaked meringue forms (about 10 minutes). Switch to the paddle attachment, and slowly incorporate the butter one tablespoon at a time. Next add the salt and honey. Taste and adjust flavoring as needed.
- Curd: In a small saucepan, reduce the grapefruit juice over medium high heat until halved. Allow reduced juice to cool before combining with the remaining ingredients in a double boiler (leave the butter and vanilla to add at the end). Cook whisking constantly until thick, about 8 minutes. Remove from heat and strain through a fine mesh sieve. Whisk in the butter and vanilla and stir until smooth. Set aside to cool with plastic wrap directly on the surface to avoid a skin forming.
- Assembly: Match your macaron shells, and pipe a small ring of buttercream around the edge of one side to act as a well. Fill the middle with the grapefruit curd, and sandwich. You can decorate the tops as I did with paintbrushes and food dye gels. Store in an airtight container in the fridge.
Grapefruit curd adapted from Martha Stewart.
Hand painting macarons definitely takes some patience, but it’s so much fun! I did these babes for Easter last year.
Every year for love day I make Nevin a new flavored crème brûlée. We always pretend like it’s a surprise, but he’s come to expect it.
The second he hears my kitchen torch, he can’t contain his excitement. It’s one of our fun little traditions. 🙂
I hope you all have a lovely Valentine’s.
This was so good! Sophie is truly talented and all her recipes are the bomb. The honey grapefruit macarons are my personal favorite, as well as everyone else I give them to. Keep up the great work!! ❤️❤️👍👍
Thanks so much! 🙂
So glad you liked them!