Lovestruck Heart Cookies (Printable Version)

Light and crisp almond cookies shaped like hearts, deliciously paired with a lemony buttercream. Perfect for Valentine's or any special day.

# Ingredients:

01 - 120 grams (1 cup) powdered sugar

02 - 70 grams (2/3 cup) almond flour, room temperature

03 - 50 grams (1/4 cup) granulated sugar

04 - 2 large egg whites (65 grams), room temperature

05 - Optional: sprinkles

06 - A small dab of red or pink gel food coloring

07 - 6 tablespoons softened unsalted butter

08 - 1/8 teaspoon fine salt

09 - 1 1/2 cups powdered sugar

10 - 2 tablespoons fresh-squeezed lemon juice

01 - Run the almond flour and powdered sugar through a food processor for 90 seconds. Sift everything well.

02 - Start beating egg whites until bubbles appear. Slowly sprinkle in sugar while whipping to stiff peaks before adding color.

03 - Gently fold the dry mix into the meringue. Stir until the mixture flows like thick syrup, about 35-40 folds.

04 - Carefully pipe hearts using a guide. Bang trays to pop air bubbles. Wait 30 minutes or until surfaces feel dry.

05 - Put trays in the oven one by one at 300°F for 12-15 minutes. Cool all the way before handling.

06 - Beat butter for 2 minutes to make it creamy. Add sugar and salt bit by bit, then mix in lemon juice until it's fluffy.

07 - Spread or pipe buttercream on half of the cookie shells. Top with another shell to sandwich them.

01 - Room temperature ingredients work best

02 - Templates help make even heart shapes

03 - Drying time is key for nice shells