Heart Macarons - how to pipe heart shaped macarons

Today I will show you how to make heart macarons, these are the perfect Valentine's Day Macarons, or for any celebrations such as Mother's Day, anniversary, and other special occasions!
These cute macarons shaped like hearts are not hard to make, and I will give you all the tips on how to make the perfect heart shape.
Find two templates on my blog, one that measures 1.5" and one that measures 2" click here: https://www.piesandtacos.com/heart-sh...

Recipe

Heart Macaron Shells
4 grams egg white powder optional read notes
100  grams  egg whites
100  grams  granulated sugar
105  grams  almond flour
105  grams  powdered sugar
Red, pink, or burgundy food coloring

Cream Cheese Frosting
1 1/2  cups  confectioners’ sugar  191 grams
4  tbsp  cream cheese softened 56 grams
2 tbsp unsalted butter softened 28 grams
1  tsp  vanilla extract
1/2 -1  tbsp  milk if necessary

Notes:
Vinegar: Before starting make sure to wipe down the bowls, whisks, silicone mats and everything you are going to use with vinegar, to avoid any grease particles of coming into contact with the meringue and batter.

Egg white powder: Egg White Powder is not the same as meringue powder. Egg White Powder is made of only egg whites. They help with getting fuller shells, and specially when adding a lot of food coloring to the batter, because they make the shells dry faster. I recommend experimenting with it if you can find it. I use 4 grams for each 100 grams of egg whites. If you don’t want to use egg white powder or can’t find it, simply leave it out, and don’t change anything in the recipe.

Food coloring: Make sure to use gel food coloring. I use Wilton Color Right Performance Food Coloring Set or AmeriColor, which is my favorite. If you are a beginner macaron baker, I recommend going easy on the food coloring, as it can alter the batter a lot, and it can take extra mixing time, specially if you continue to add the food coloring as you do the macaronage.

Scale: Please use a scale when measuring the ingredients for accuracy.

Macaron amount: it will vary greatly depending on how big you pipe the shells, and on how runny or thick the batter is.

Baking time/temperature: Baking time and temperature will vary according to your own oven. I recommend experimenting with your oven to find out the best time, temperature, position of the baking tray.

Oven thermometer: Make sure to have an oven thermometer to bake macarons. It’s one of the most important things about making macarons. Home ovens aren’t accurate at all at telling the temperature, and even a slight 5 degree difference can make or break your whole batch.

Tray rotation: Lots of bakers don’t have to rotate the trays 180 degrees in the oven every 5 minutes, but I do have to with my oven, or I will get lopsided macarons. Please adjust this according to your oven.