Red Velvet Macarons with White Chocolate Cream Cheese Filling #SundaySupper

Red Velvet Macarons #SundaySupper

 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? 

Red Velvet Macarons #SundaySupper

 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. 

Red Velvet Macarons #SundaySupper


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!

Red Velvet Macarons #SundaySupper Finely ground almond meal and powdered sugar Red Velvet Macarons #SundaySupper Egg whites after 4 minutes of beating Red Velvet Macarons #SundaySupper Stiff whites with food coloring. This is what you want. Red Velvet Macarons #SundaySupper Dry + wet mixed together with a “lava” texture

Red Velvet Macarons with White Chocolate Cream Cheese Filling #SundaySupper
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    For the macarons:
  • 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
  • For the white chocolate cream cheese filling:
  • 1 cup white chocolate chips
  • 1/2 cup heavy cream
  • 1 oz cream cheese


    For the macarons:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Transfer to a prepared piping bag and have 2 baking sheets lined with parchment paper nearby.
  8. 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.
  9. 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.
  10. After sitting, pre-heat your oven to 300 degrees.
  11. 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).
  12. Opening the oven halfway, lets steam escape and helps your Macarons puff and achieve “the foot”
  13. Let cool completely.
  14. For the filling:
  15. 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.
  16. Transfer to a prepared piping back and place in the refrigerator until completely cool and the ganache has thickened.
  17. 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.
  18. Store the in the refrigerator for 3-4 days and bring to room temperature prior to serving.
  19. I also recommend preparing these in advance and letting the completed macarons sit in the fridge for 12-24 hours to mature.
  20. Makes about 30-40 macarons depending on how large you pipe them.
Recipe Type: Dessert, Cookies

Red Velvet Macarons #SundaySupper


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:

#SundaySupper Valentine’s Day Sweet Eats:

#SundaySupper Valentine’s Day Drinks:

#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!

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55 thoughts on “Red Velvet Macarons with White Chocolate Cream Cheese Filling #SundaySupper

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  24. The Ninja Baker

    You’ve inspired me Susan to try my hand encore at macarons. I’ve yet to try powdered sugar in my petit gateaux so I feel hopeful I’ll get better results with your recipe. Thank you for sharing this gem. Happy Valentine’s Day!

  25. Anita at Hungry Couple

    I’m completely impressed! We also stay in on Valentine’s Day because it’s not romantic to fight the crowds and pay double for everything. My version of romantic cooking is to make Brian his favorite meal which is a very unromantic pot roast. But, it’s his favorite and he’s a happy man. I get flowers and chocolates which makes me a happy woman. We’ll be coming to your house for macarons! 🙂

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  27. Jennie @themessybakerblog

    I believe that any meal is a romantic meal. I don’t discriminate when it comes to food. I love it all. If someone’s going to feed me, that’s romantic enough. I love these red macaroons. They are so festive. How hard were they to make? They’re on my bucket list this year and I’m scared.

  28. Jaime Haney

    Oh my these look delish! Too bad we don’t live closer, I’d love to be your food tester! Ha ha… Thank you Susan, I received the coupons for the FREE Land O’ Lakes Saute Express Saute Starter… you’re a peach 😉 ~Jaime

  29. cakespy

    You are too awesome! I love red velvet. I love macarons. Therefore I love these! And you. So nice to meet you today!! Love from CakeSpy-Jessie and her pug Porkchop

  30. Nancy @ gottagetbaked

    These are some perfect macarons, Susan! They have the elusive little feet that they’re known for. I haven’t attempted macarons and don’t know if I have the balls to try them yet. I love the bright, vibrant colour of yours and the styling of your photos is so pretty and festive. And the Husband and I haven’t gone out to eat on Valentine’s Day in a decade. Nothing puts me in a rage faster than fighting crowds, being overcharged, and hoovering down food because it’s too busy and there are people waiting for me table. No thank you!

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