Are you ready to get romantic today? Whether you like to spend a quiet evening a home or go out for a big expensive dinner #SundaySupper has you covered for every possibility.
The subject of food and romance got me thinking. What exactly makes something a romantic meal? We all know which foods that are natural aphrodisiacs, but I’m talking about what to you makes something romantic?
The last few years hubby and I have stayed in for Valentine’s Day and I cooked. It’s always a more pleasing experience and frankly you can’t beat the food. What do I usually end up making? Steak, or seafood, or both. Can some explain to me who decided plucking meat out of a lobster tail was the epitome of romance? Maybe it’s about spending a little more cash on your meal!
While I ponder, I think we can all agree on the one most romantic place to be on Valentine’s day – Paris. Oh, not going to happen? Well, let’s at least pretend and bring Paris home with French Macarons.
Getting totally into the spirit on the holiday I went red with my macarons and even attempted some hearts. To say the least, my piping needs a little work. Also, my gift to you – step by step photo instructions!Finely ground almond meal and powdered sugar Egg whites after 4 minutes of beating Stiff whites with food coloring. This is what you want. Dry + wet mixed together with a “lava” texture
- 100 grams egg whites, room temperature
- 30 grams granulated white sugar
- 200 grams powdered sugar
- 120 grams almond meal
- 1 tablespoon cocoa powder
- Red gel food dye
- 1 cup white chocolate chips
- ½ cup heavy cream
- 1 oz cream cheese
- Using your stand mixer with the whisk attachment, whisk together the egg whites and white sugar on low (#2 setting) for 2 minutes or until the egg whites start to foam.
- After 2 minutes increase the speed to the #4 setting and whip for another 2-3 minutes. At this point more air will incorporate into the egg whites.
- Finally, increase the speed to #6-7 and whip until a stiff peak forms about 5-6 minutes more. This is also the best time to add the gel food coloring.
- You know your eggs are at the perfect consistency if you can take the mixing bowl and turn it upside down and nothing falls out.
- Using a food processor, place the powdered sugar, almond meal and cocoa in the bowl and pulse for 30 seconds, until it is a fine meal.
- Transfer to a large mixing bowl and add the egg whites. This is one of those times we are not concerned with deflating your whites. Fold in the whites, mixing well – about 50-60 times until everything is fully incorporated. The batter should look like lava at the end.
- Transfer to a prepared piping bag and have 2 baking sheets lined with parchment paper nearby.
- Pipe the batter onto the baking sheet. The best way to pipe is to pipe straight down and then do a little swish with the tip. Move on to the next one quickly.
- Once everything is piped. Tap the baking sheet hard against your counter to get any air bubbles out and let it sit in a cool space (not any place humid) for at least an hour. You are looking for a shell to form over the Macaron.
- After sitting, pre-heat your oven to 300 degrees.
- Bake one tray at a time for 15 minutes, rotating halfway through (I like to bake for 8 minutes, rotate and then finish baking for another 7).
- Opening the oven halfway, lets steam escape and helps your Macarons puff and achieve “the foot”
- Let cool completely.
- While the macarons are resting, in a small sauce pan over medium heat bring the heavy cream to a simmer. Whisk in the white chocolate and cream cheese and stir until completely melted.
- Transfer to a prepared piping back and place in the refrigerator until completely cool and the ganache has thickened.
- To fill the macarons, flip half of them so the bottoms are facing up and pipe a small amount of the filling in the center. Press the top macaron so the filling extends to the edges.
- Store the in the refrigerator for 3-4 days and bring to room temperature prior to serving.
- I also recommend preparing these in advance and letting the completed macarons sit in the fridge for 12-24 hours to mature.
- Makes about 30-40 macarons depending on how large you pipe them.
For more Valetine’s inspiration, check out what the rest of #SundaySupper has cooked up this week.
#SundaySupper Valentine’s Day Breakfasts, Apps & Main Dishes:
- Asparagus, Clam & Bay Shrimp Pasta from Galactopdx
- Bacon Double Cheese Burger Bites from In the Kitchen with KP
- Cheese Stuffed Cannelloni from Curious Cuisiniere
- Garlic Shrimp Bruschetta from MarocMama
- Green Olive, Goat Cheese & Basil Crostini from Hip Foodie Mom
- Indian Shrimp Pulao from Soni’s Food
- Individual Beef “Phyll-ingtons” from Cupcakes & Kale Chips
- Ranch, Bacon and Cheese Crisps from Daily Dish Recipes
- Red Velvet Pancakes with Cream Cheese Frosting from Peanut Butter and Peppers
- Rissóis de Camarão | Portuguese Shrimp Dumplings from Family Foodie
- Spicy Red Cabbage Quiche | Veggie Quiche Recipe from Masala Herb
#SundaySupper Valentine’s Day Sweet Eats:
- Banana Bourbon Blondies from The Messy Baker
- Banana Cream Napoleon from Food Lust People Love
- Brown Butter M&M Cookies from Dinners, Dishes, and Desserts
- Brown Butter Rolo Toffee Chocolate Chip Cookies from Damn Delicious
- Chocolate Baumkuchen from Webicurean
- Chocolate Bread Pudding from La Cocina de Leslie
- Chocolate Chip Banana Cake with Banana Cream from The Lovely Pantry
- Chocolate Covered Bacon from I Run For Wine
- Chocolate Covered Stuffed Strawberries from Country Girl in the Village
- Chocolate Mousse from Mom, What’s For Dinner?
- Chocolate Roll filled with Nutella Cream from Basic N Delicious
- Chocolate Velvet Ice Cream with Cherry Sauce from Vintage Kitchen Notes
- Cinnamon Sugar Tortillas with Chocolate Sauce from The Roxx Box
- Coconut Sweetheart Cookies from Cindy’s Recipes and Writings
- Coeur a la Creme from That Skinny Chick Can Bake
- Cream Cheese Mints from Simply Gourmet
- Dark Chocolate Pomegranate Mousse with Coconut Cream from Sue’s Nutrition Buzz
- Dark Chocolate Raspberry Torte from Kelly Bakes
- #GlutenFree Chocolate Almond Cloudless Cake from Cooking Underwriter
- Heart Shaped White Chocolate Cakes with Raspberry Cream from Noshing with the Nolands
- Homemade Cherry Mash Candies from Juanita’s Cocina
- Maple-Date Bars from Diabetic Foodie
- Meyer Lemon Marmalade from Shockingly Delicious
- Mini Samoa Bundt Cakes from Ruffles & Truffles
- Molten Chocolate Lava Cake from Gotta Get Baked
- Peanut Butter and Jelly Cupcakes from The Meltaways
- Pistachio and Chocolate Souffle from Small Wallet Big Appetite
- Raspberry Custard Tart from Kudos Kitchen
- Raw Fudge Love from Mama’s Blissful Bites
- Red Velvet Cheesecake Brownies from Hezzi-D’s Books and Cooks
- Red Velvet French Macarons with White Chocolate Cream Cheese Filling from The Girl in the Little Red Kitchen
- Red Velvet Ice Cream Sandwiches from Cravings of a Lunatic
- Red Velvet Sandwich Cookies from Magnolia Days
- Red Velvet Sugar Cookie Bars from Chocolate Moosey
- Red Wine Cupcakes with Mascarpone Frosting from The Urban Mrs.
- Strawberry Shortcake! from The Foodie Army Wife
- Strawberry Valentine Cake Hearts from Ninja Baking
- Tres Leches Tea Cakes with Honey Riesling Soaked Fruit from Neighborfood
- Valentine’s Bakewell Tarts from Happy Baking Days
- Valentines Chocolate Apples from Big Bear’s Wife
#SundaySupper Valentine’s Day Drinks:
- Blood Orange Vodka Martinis from The Catholic Foodie
- Bloody Raspberry Cocktail from My Cute Bride
- Strawberry Gin Fizz from girlichef
#SundaySupper Valentine’s Day Tablescape: A Romantic Table For Two Please from An Appealing Plan
Join the #SundaySupper conversation on Twitter on Sunday, February 10th to talk all about Valentine’s eats and treats! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the#SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos!