We used a mix of almonds and pistachios for the
macaron shells and kept one half uncolored and the other bright cherry
pink. I purposely did not add white coloring to the other shells which
I sometimes do and let them get a nice shade of antique pink while
cooking. To draw the heart, I simply set aside a tablespoon of each
batter and drew hearts on the shells with a toothpick dipped in the batters before baking them. We filled them with B.'s favorite spiced Swiss meringue buttercream with hints of cardamom and star anise.