Dessert: Heart Macarons Recipe with Lemon Buttercream – Natasha’s Kitchen

Heart Macarons are easier than you think! Heart-shaped macarons with tangy-sweet lemon buttercream. Includes video tutorial + free printable heart template!

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Ingredients for Heart Shaped Macarons:

70 grams (about 2/3 cup) almond meal/flour
120 grams (about 1 cup) confectioners (powdered) sugar
2 large egg whites (about 65 grams), room temperature
50 grams (exactly 1/4 cup leveled) granulated sugar
1″ strip Red or Pink GEL food coloring
Sprinkles, optional

Ingredients for Lemon Buttercream Frosting:

6 Tbsp unsalted butter, room temperature
1 1/2 cups confectioners (powdered) sugar
1/8 tsp salt
2 Tbsp fresh lemon juice (from 1 small or 1/2 large lemon)


Boos Cutting Board:
Glass Mixing Bowls:
KitchenAid Hand Mixer –
Food Processor –
Silicone Baking Sheet –
Silpat Macaron Kit –
Citrus Juicer –
Mesh Strainer –
OXO Food Scale –
Silicone Spatula –
Wilton #2A Round Decorating Tip –


Canon 80D –
Canon EF 24-105 F4 Lens –
Canon EF 100mm 2.8L IS Lens –
Canon EF 50mm f/1.2 L IS USM Lens –
Manfrotto Tripod –
Manfrotto Video Head –
Camera Mount Wireless Lavalier System –
Rhino Slider with Motion Controller –
Rhino Arc Motorized Pan Head for Motion –

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Lile Lileee says:


Muhammad Sajjad says:

How much approximately this recipe makes macroons…..
Please do tell me
Please reply

Mari-chan02 :3 says:

Does anyone know why it has to be put in one tray at a time? Can I just put the both in?

स्टेंड बॉल असोसिएशन says:

Very nice

Ngozi Edokpolor says:

Can i use all,purpose FLOUR.

ニャンコ先生 says:


Mad Bear says:

Macaroons are coconut cookies, macarons are the french ones

Wyuyan Eating says:

Nice video

YoongiiBangtan says:

How many servings

Gaming With Me says:

Guys you can use regular sugar and regular flour it works

Aysha Islam says:

Thanks I gonna use this recipe. Let’s hope it goes well

Laonnie Peña says:

Video was great! I definitely want to try the buttercream. The music was really loud compared to your voice and it did make it a little hard to hear you.

Ina R.S. says:

Thi Le says:

HI Natasha, can I ask, the butter cream look perfectly on the shell i.e moist, fluffy and soft under your bite, but when u leave those macarons in the fridge, the cream become harden ? should we eat straight away from the fridge after say…2 days and the cream still soft or I must leave the macarons out in room temp 30′ before consuming. Many thanks

singuru laxmi says:


きなこTV says:


Etta To says:

Hi can I add fewer powdered sugar since I dun want them to be too sweet:))

Kamrul Hasan says:


Livana Rosiva says:


Baby Sushi says:

It’s Macar Rons not macaroons

Honey B's Fit Journey says:

Love it! Thanks for the recipe and the how to! They are a must try

Maria Efstathiou says:

Great job! ! And you don’t take to long to explain everything nicely. I will try them and thank you! !

Bumble B says:

I made this recipe and it turned out so good. I didn’t make heart shapes but I made circles. I had to leave mine to cook for like eight to ten minutes because my oven is really weird and old. But anyways if you don’t have almond meal, you can put almonds in a blender and grind them up and sift them. I did that and it worked perfectly. I didn’t have parchment paper so I use tin foil and sprayed oil on it before I put the macaroons on. When they were done I let them sit for a minute and then put them in the fridge. Then took the macaroons off.

Food Files by Munmun says:

Yummmy Yummmmy .Love this recipe

Lilly Rose says:

I love it !!!!

shaima akbar says:

How many days we can keep these macrons

Bayley Neuman says:

I have a question for Natashas Kitchen- can I substitute raspberry extract for the lemon juice if I wanted to make raspberry buttercream?

Rangika Guruge says:

How many days can take these macrons?

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