Valentine’s Day can go one of two ways – either you love it or you absolutely loathe everything it stands for and just thinking about it makes you want to poke your eyes out and die. I don’t judge either way.

In the past I have always done a positive spin on my Valentine’s Day goodies. Last year I made Valentine’s Day Breakfast In Bed Cinnamon Rolls, and just recently I did some V-Day inspired M&M Chocolate Chip Cookies.

Now these are both great options…but in some cases, they aren’t going to cut it. Sometimes you just have to tell someone that you hate their face…a lot.

Or that they are the worst ever. Or that you just don’t feel like dealing with their crap today. Whatever it is your feeling, these macarons will allow you to feel it – without judgement. And isn’t that what everyone is looking for in life anyway? I know I am.

Anyway, regardless of how you decide to spend your Valentine’s Day this year, I hope it is filled with lots and lots of sugar!

ANTI - VALENTINE'S DAY MACARONS

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Author: Lindsay Nathanson

Servings

Ingredients

MACARON SHELLS

1 1/2 cups powdered sugar
1 cup + 2 tbs almond flour
3 eggs whites
1/2 cup sugar
Pink food coloring
Edible Pens

VANILLA BUTTERCREAM FILLING

1/2 cup salted butter
1 3/4 cup powdered sugar
1/2 tsp milk
1/2 tsp vanilla extract

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Instructions

For the shells:

Preheat oven to 325 degrees.
Prepare a pipping bag with a round tip with about a 1/4" opening (wilton tips #9, #10 and #11 should work) and a baking sheet lined with parchment paper.
In a medium bowl, sift almond flour and powdered sugar together. Set aside.
In a stand mixer with a whisk attachment, beat egg whites on high speed until they form soft peaks.
Lower the mixer's speed to medium and add sugar.
Put mixer back on the highest speed and beat until they form stiff peaks.
With the mixer still on high speed, add food coloring a few drops at a time until you get desired color.
Take bowl off of mixer and add almond flour/sugar mixture.
Using a rubber spatula, aggressively fold in dry ingredients until the batter starts to loosen and becomes a little runny. To test if the batter is ready, lift a small amount of batter from the bowl and drop it back into the batter. If it does nothing, keep mixing. If it slowly melts back into the batter after 20-30 seconds, it is ready.
Put batter (about 1/3 of the mixture) into prepared pipping bag and cover the rest of the batter with saran wrap.
Pipe 1 1/2" circles on prepared baking sheet and firmly tap the bottom of the tray so the batter flattens out. Repeat with remaining batter.
Let them rest for 30-45 minutes until they form a skin.
Bake for 10-12 minutes, or until they are set.
Let cool before peeling them off parchment paper and adding messages with edible pens.

For the buttercream:

In a stand mixer with a whisk attachment, cream butter until it is soft and smooth.
Add powdered sugar, milk, and vanilla and mix until light and fluffy.