📝 About This Recipe
Transport your senses to a spring morning in Provence with these exquisite Violet Essence Macarons. These delicate almond meringue cookies feature a crisp shell and a chewy heart, infused with the nostalgic, powdery aroma of natural violet essence. Filled with a silky white chocolate ganache and a hint of floral sweetness, they are as visually stunning as they are delicious.
🥗 Ingredients
Macaron Shells
- 140 grams Almond Flour (super-fine and sifted)
- 130 grams Powdered Sugar (also known as confectioners sugar)
- 100 grams Egg Whites (aged at room temperature for 24 hours)
- 90 grams Granulated Sugar (fine caster sugar works best)
- 1/4 teaspoon Cream of Tartar (to stabilize the meringue)
- 2-3 drops Violet Food Coloring (gel-based only to avoid excess moisture)
Violet Infused Filling
- 150 grams White Chocolate (high-quality couverture, chopped)
- 60 milliliters Heavy Cream (at least 35% fat content)
- 1/2 teaspoon Culinary Violet Essence (pure aromatic floral water)
- 15 grams Unsalted Butter (softened to room temperature)
Garnish
- 1/4 cup Candied Violet Petals (crushed for sprinkling)
- 1 booklet Edible Silver Leaf (optional for a touch of luxury)
👨🍳 Instructions
-
1
Sift the almond flour and powdered sugar together twice into a large bowl. Discard any large almond bits that won't pass through the sieve to ensure a smooth shell.
-
2
In a clean, grease-free metal bowl, whisk the egg whites and cream of tartar on medium speed until soft peaks form.
-
3
Gradually add the granulated sugar one tablespoon at a time while continuing to whisk on high speed until stiff, glossy peaks form that stand straight up.
-
4
Add the violet gel coloring to the meringue and whisk for another 10 seconds to incorporate the hue evenly.
-
5
The Macaronage: Fold the dry ingredients into the meringue in three stages using a spatula. Cut through the center and fold over until the batter reaches a 'lava-like' consistency that flows off the spatula in a continuous ribbon.
-
6
Transfer the batter to a piping bag fitted with a 1cm round tip. Pipe 1.5-inch circles onto a baking sheet lined with a silicone mat or parchment paper.
-
7
Tap the baking sheet firmly on the counter 4-5 times to release trapped air bubbles. Use a toothpick to pop any remaining bubbles on the surface.
-
8
Let the shells rest at room temperature for 30-60 minutes until a 'skin' forms and they are no longer sticky to the touch.
-
9
Preheat your oven to 300°F (150°C). Bake the shells for 15-18 minutes. They are done when the 'feet' are set and the shells don't wobble when touched.
-
10
Allow shells to cool completely on the baking sheet before attempting to peel them off.
-
11
Prepare the filling: Heat the heavy cream until just simmering, then pour over the chopped white chocolate. Let sit for 2 minutes, then stir until smooth.
-
12
Stir in the violet essence and the softened butter. Emulsify until glossy and refrigerate until it reaches a pipeable consistency (about 1 hour).
-
13
Pair up the cooled shells by size. Pipe a dollop of violet ganache onto the flat side of one shell and sandwich with its partner.
-
14
Lightly brush the top of each macaron with a tiny drop of water and sprinkle with crushed candied violet petals for the finishing touch.
-
15
Place the assembled macarons in an airtight container and refrigerate for 24 hours to 'mature'—this allows the flavor and moisture to meld perfectly.
💡 Chef's Tips
Always weigh your ingredients with a digital scale; volume measurements are too imprecise for macarons. Aging your egg whites (leaving them in a jar with a paper towel lid) reduces moisture for a more stable meringue. Avoid making macarons on a very humid or rainy day, as the shells may fail to develop a proper skin. If the violet essence is very strong, start with 1/4 teaspoon and taste; floral flavors can easily become 'soapy' if overdone. Use a template under your parchment paper to ensure all shells are perfectly uniform in size.
🍽️ Serving Suggestions
Pair with a delicate Earl Grey tea to complement the floral notes. Serve alongside fresh blackberries or blueberries for a tart contrast. Excellent when enjoyed with a glass of chilled Demi-Sec Champagne. Display on a silver tiered stand for an elegant afternoon tea party. Gift in a parchment-lined box tied with a silk lavender ribbon.