Conversation Heart Macarons
Medically reviewed by Christiana George Updated Date: December 19, 2022
I am so excited. I made macarons!! I took classes to make macarons two years ago at Sur la Table, but never made them at home. I never had the time or the patience. But they are actually not that hard to make. I will admit the first try didn’t go as well. The macaron batter spread too much, and the macarons stuck to the parchment paper after baked. I narrowed down my problems and tried again. I made sure that my meringue was stiffer this time, I changed the brand of parchment paper, and I used a smaller piping tip. Voilà! The second batch came out beautiful.
The good news is that you really don’t need that many ingredients. I found the Almond Meal/Flour at the grocery store. You will need a kitchen scale, a sifter or mesh strainer, and some parchment paper. I used Reynold’s parchment paper I bought at the grocery store. You have to sift the flour, powdered sugar and crushed candy hearts in order to have a smooth batter and nice flat macarons. I Used Brach’s conversation hearts candy. They have fruity flavors, not as chalky as the Necco ones.
It’s best if you sift twice. I know it seems like a lot of work, but it is worth it in the end. For the conversation hearts I chopped them up a bit with a knife before putting them in my food processor to turn them into powder. The other day I used my Blendtec which also worked well. They need to be a very fine consistency.
If you have a stand mixer, whipping the meringue is easy. If you don’t have stiff glossy peaks, just whip it some more. I used egg whites in a carton, so I didn’t have to worry about getting yolks in the mix. Look at those “feet”, that means it worked.
The template for the macarons that I made at Sur la Table were for mini macarons. I wanted someting a bit bigger. I made my own template on a piece of paper using a 1 1/2 inch circle guide. You can make yours on the computer if you want. I think next time I will make my circles a little further apart. They should be atleast a 1/2 inch apart. Other than that my template worked out great. I just slipped it under the parchment paper and piped my macarons. This time for piping tip, I used Ateco # 806. When I make these again, I may even go lower like a #804 or #803.
For the filling, I chose a buttercream. It lent itself better with the candy. The crushed candy gave the buttercream such a pretty pink color that I didn’t want to ruin, so when I added the vanilla, I chose to add a clear vanilla that I keep on hand for when I want a pure white frosting. It added just the flavor I need without changing the color of the filling.
If you like conversation hearts candy, you are going to love these macarons. They taste just like the candy, but in macaron form. How cool is that?
The shell is crispy, the inside is soft, and the filling is just the right amount of sweetness. I am so in love with these. They would make a great gift for someone you love on Valentine’s Day.
Conversation Heart Macarons
by The Sweet Chick
Prep Time: 2 1/2 hours
Cook Time: 10-15 minutes
Keywords: bake dessert snack egg whites almond flour conversation heart candy macarons French
Ingredients (33 macarons)
For the macaron
- 7 oz. powdered sugar, divided
- 4 oz. almond flour/meal
- 4 large ( 4 oz.) egg whites, room temperature (I used 4 oz. egg whites in a carton)
- 3 1/2 oz. granulated sugar
- 3 tablespoons powdered Brach’s conversation heart candy
For the filling
- 3/4 cup butter (1 1/2 sticks), room temperature
- 3/4 cup powdered Brach’s conversation heart candy
- 1 1/2 cup powdered sugar
- 1 1/2 teaspoon clear vanilla extract
- 2-3 teaspoons milk
Instructions
For the macarons
Prepare circle templates and line baking sheets with parchment paper, placing template under parchment.
In a food processor, pulse 1/3 of the powdered sugar and all the almond flour to form a fine powder. Then sift sugar mixture 2 times. Sift remaining powdered sugar 2 times also. In a large bowl combine almond flour mixture and remaining powdered sugar.
Chop or break up the candy hearts and then place in food processor. Grind until they become a fine powder. Sift candy powder 2 times. Add candy to powdered sugar mixture and mix well. Set aside.
Add egg whites to stand mixer bowl with whisk attachment. Whisk whites on medium speed until foamy. Then gradually add the granulated sugar. Once all sugar is added, scrape down the sides of the bowl. Increase mixer speed to high and whisking until stiff, firm, glossy peaks form.
Next sift the powdered sugar mixture 1/3 at a time over the egg white mixture and carefully fold using a large silicone spatula until mixture is smooth and shiny. Repeat process for the remaining 2/3 of the powdered sugar mixture.
Place the macaron mixture into a piping bag with a round tip ( I used Ateco # 806). With piping tip 1/2 inch above the template , pipe 1 1/2 inch circles onto parchment paper lined baking sheets. Once finished gently tap baking sheet on your work surface to release and air bubbles and help form the “feet” of the macarons.
Let macarons stand at room temperature for 30 minutes. (Have patience.)
During this time, preheat oven to 375°F. Macarons will be ready to bake when they no longer stick to your finger when lightly touched. (Do not forget to remove the template paper before baking.)
When ready, bake the macarons at 375°F for 10-15 minutes. (Mine took 13 minutes.) Rotate baking sheets halfway through to promote consistent baking. Macarons will be ready when they are crisp and firm.
Remove from oven and let cool for 2-3 minutes. Then carefully remove the macarons from parchment paper and place on a wire rack to cool completely.
For the filling
In a stand mixer, cream together the butter and powdered candy. Then slowly add the powdered sugar and mix on low until fully combined.
Next add the vanilla extract and 2-3 teaspoons of milk. You want the consistency to be smooth and spreadable. Mix well.
Place filling in a piping bag with round tip (I used Ateco #804).
Pipe filling onto one macaron and then sandwich it together with another one. Repeat for remaining macarons.
But before you go pop one in your mouth, I ask that you have just a little more patience. Macarons should be placed in the fridge for 24 hours before eating. This is how they mature and reach their full flavor. You can eat one right away, but when you eat one the next day it will be so much better. I know it will drive you crazy, but it will be worth all your hard work.
Notes
I weighed the powdered candy after sifting because it tended to have a lot of bits that didn’t go through the sifter.
Macarons can be kept sealed in an airtight container up to 1 week in the fridge.
Macaron recipe adapted from Sur La Table Mango Macarons
This recipe may be shared at these fabulous link parties.
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Is Brown Sugar Acidic? Brown Sugar and Acid Reflux
Acid reflux is a pervasive condition that affects millions of people globally, disrupting daily life with symptoms like heartburn, regurgitation, and discomfort in the chest. The primary cause is stomach acid flowing back into the esophagus, often due to a weakened lower esophageal sphincter (LES). While occasional reflux can be a nuisance, chronic acid reflux, known as Gastroesophageal Reflux Disease (GERD), requires careful management to prevent further complications such as esophagitis or Barrett’s esophagus.
A key factor in managing acid reflux is dietary choices. Certain foods and beverages can exacerbate symptoms, while others may alleviate discomfort. Sweeteners like brown sugar often raise questions: Is it acidic, and could it aggravate acid reflux? Understanding the properties of brown sugar, including its pH level, and its effects on the digestive system is crucial. In this article, we’ll break down the science behind brown sugar’s acidity, its connection to acid reflux, and alternative sweeteners that might be gentler on your stomach.
What is Brown Sugar?
Composition and Difference from White Sugar
Brown sugar is essentially white sugar with added molasses, giving it its characteristic color, flavor, and moisture content. Unlike white sugar, which is refined and stripped of impurities, brown sugar retains a small percentage of molasses, contributing to its slightly richer taste.
Nutritional Composition of Brown Sugar
To better understand its potential impact on acid reflux, let’s examine the nutritional profile of brown sugar:
| Nutrient | Amount per 100g | Comment |
| Calories | 380 kcal | High caloric content, similar to white sugar. |
| Carbohydrates | 98 g | Primarily simple sugars. |
| Sugars | 96 g | Includes glucose and fructose. |
| Calcium | 85 mg | Derived from molasses content. |
| Potassium | 130 mg | Trace amount beneficial for health. |
| Iron | 0.71 mg | Present in small quantities. |
While brown sugar offers minimal minerals like calcium and potassium due to its molasses content, its nutritional differences from white sugar are not significant enough to consider it a health food.
pH Level of Brown Sugar
The pH level of brown sugar typically ranges from 5.0 to 6.0, making it slightly acidic. While it is not as acidic as lemon juice or vinegar, its acidity level can still influence those sensitive to acidic foods.
Is Brown Sugar Acidic?
Scientific Explanation of Its Acidity
Acidity is measured on a pH scale, where values below 7 are acidic, and values above 7 are alkaline. Brown sugar falls on the acidic side due to its molasses content. Molasses, being mildly acidic, slightly lowers the pH of brown sugar compared to white sugar, which has a nearly neutral pH.
Comparison with White Sugar and Natural Sweeteners
- White Sugar: With a pH closer to neutral (around 7), white sugar is less acidic than brown sugar. However, its effect on acid reflux is similar due to its high glycemic index and refined nature.
- Natural Sweeteners: Alternatives like honey (pH 3.9–4.5), maple syrup (pH 5.5–7), and stevia (neutral) may offer better options for acid reflux sufferers due to their varying pH levels and lower glycemic impact.
Brown Sugar and Acid Reflux
Can Brown Sugar Trigger Acid Reflux?
Brown sugar may contribute to acid reflux symptoms for some individuals. While it is only mildly acidic, the real issue lies in its impact on the digestive system:
- High Sugar Content: Excess sugar consumption can lead to increased stomach acid production, which may trigger acid reflux.
- Molasses Content: Though minor, the acidic molasses in brown sugar may irritate sensitive individuals.
- Indirect Triggers: Consuming sugary foods can lead to weight gain, a known risk factor for acid reflux.
Benefits and Risks of Consuming Brown Sugar for Acid Reflux Sufferers
- Benefits:
- Slightly less refined than white sugar, which may be marginally better for some.
- Trace minerals from molasses could contribute to nutritional diversity.
- Risks:
- Increased acid production in the stomach.
- Potential for triggering heartburn if consumed in large quantities.
For those with acid reflux, moderation is key. A small amount of brown sugar might not cause symptoms, but frequent or excessive use could exacerbate issues.
Alternative Sweeteners for Acid Reflux
Low-Acid Natural Sweeteners
For those looking to reduce acid reflux symptoms, consider these alternatives:
- Honey:
- Natural and slightly acidic.
- Known for soothing throat irritation caused by acid reflux.
- Maple Syrup:
- Ranges from mildly acidic to neutral.
- Less processed and has a unique flavor.
- Stevia:
- A natural, zero-calorie sweetener with a neutral pH.
- Ideal for those managing both acid reflux and blood sugar levels.
- Coconut Sugar:
- Low glycemic index.
- Slightly acidic but often better tolerated than refined sugars.
Exploring Sugar Substitutes for Acid Reflux Relief
Managing acid reflux often involves making strategic dietary adjustments, and one effective approach is substituting traditional sugars like brown sugar with alternatives that are gentler on the stomach. Sugar substitutes can offer several benefits, such as lower acidity levels, reduced impact on stomach acid production, and, in some cases, added health benefits like lower calorie content or additional nutrients.
Natural sweeteners like honey, stevia, and maple syrup are popular choices among individuals with GERD. Honey, for example, is known for its soothing properties, which can help coat the esophagus and alleviate irritation caused by acid reflux. Stevia, a zero-calorie natural sweetener, is pH-neutral and less likely to exacerbate symptoms compared to refined sugars. Maple syrup, ranging from mildly acidic to neutral, offers a flavorful alternative that is often better tolerated by those with sensitive stomachs.
Additionally, sugar substitutes like coconut sugar and erythritol have a lower glycemic index and may help reduce overall acid production in the stomach, making them viable options for long-term dietary management. Experimenting with these alternatives can help find the right balance between satisfying your sweet tooth and avoiding reflux flare-ups.
Author Tip: Sugar Defender Reviews: Does It Really Work?
Why Choose Alternatives?
Switching to these sweeteners can:
- Lower the likelihood of triggering acid reflux.
- Provide added nutrients and health benefits.
- Reduce overall sugar intake, aiding in weight management—a crucial factor in controlling GERD symptoms.
Conclusion
Brown sugar, while mildly acidic, may not be the primary culprit in triggering acid reflux for most individuals. However, its sugar content and slight acidity can aggravate symptoms in sensitive individuals when consumed in large amounts. For those managing acid reflux, it’s essential to adopt a balanced approach by moderating sugar intake and opting for natural, low-acid sweeteners where possible.
Understanding your body’s reactions to certain foods is key. Consulting a healthcare provider for personalized dietary advice can help you make informed choices and effectively manage acid reflux symptoms.
FAQs
1. Is brown sugar good for acid reflux?
Brown sugar is not inherently good or bad for acid reflux. Its mild acidity and sugar content can trigger symptoms in sensitive individuals, but moderate consumption may not cause issues for everyone.
2. How does brown sugar compare to white sugar for acid reflux?
Brown sugar is slightly more acidic due to its molasses content. However, its overall impact on acid reflux is similar to white sugar.
3. Can brown sugar cause heartburn?
In some individuals, brown sugar can cause heartburn, especially when consumed in large amounts or as part of a high-sugar diet.
4. Are there better sweeteners for acid reflux?
Yes, alternatives like honey, stevia, and maple syrup are often better for acid reflux sufferers due to their lower acidity and potential health benefits.
5. What are other dietary tips for managing acid reflux?
- Avoid highly acidic foods like citrus and tomatoes.
- Eat smaller meals to prevent overloading the stomach.
- Stay upright after eating and avoid eating late at night.
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