1. Print out 4 copies of the Heart Template.

2. Sift almond flour and powdered sugar together twice into a large bowl and set aside.

3. In a large mixing bowl, beat egg whites and cream of tartar on medium-low until soft peaks form.

4. Gradually add granulated sugar and beat until almost stiff peaks form.

5. Add red gel food coloring and vanilla extract, then beat until stiff peaks form.

6. Fold in one-third of the dry ingredients, then the remaining dry mixture until batter flows off spatula in a “figure 8” without breaking.

7. Transfer batter to a piping bag fitted with a small round tip.

8. Place two heart templates on a cookie sheet and cover with parchment paper. Pipe heart shapes onto parchment using template as a guide.

9. Use a toothpick to shape points and release air bubbles. Tap the pan on the counter at least 5 times.

10. Let macarons rest for 45–60 minutes until tops are no longer tacky to the touch.

11. Preheat oven to 315°F (160°C).

12. Bake one sheet at a time for 13 minutes until macarons rise and form feet.

13. Cool on rack for 10 minutes, then remove parchment with macarons and allow to cool completely.

14.

15. Make Vanilla Buttercream:

16. Beat softened butter in a bowl on medium speed. Gradually add powdered sugar and beat until smooth.

17. Add heavy cream and vanilla extract. Mix well.

18. Transfer to piping bag with a large round tip. Pipe buttercream onto half the macarons.

19. Top with remaining macarons to form sandwiches.

20. Refrigerate for 1–2 days before serving for best flavor and texture.