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How to make heart macarons
Whisk the egg whites until frothy.
Add cup (60 g) of room temperature egg white to the bowl of a stand mixer with the whisk attachment inserted. Whip the egg whites on medium speed until they are light and frothy.
To separate the egg whites from the yolks, break the eggs on a flat surface, such as a countertop or table. Divide the egg in half over a bowl, and allow the yolk to fall into the lower half.