Violette Macarons
Makes 20 individual macaron halves, so 10 sandwiched together
For the macaroons:
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75 grams almond meal
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125 grams icing sugar
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2 large egg whites
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15grams caster sugar
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Violet colouring gel (I used Wilton's "Violet")
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4 Crystallised violets, ground with mortar and pestle
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Extra 5-6 Crystalised Violets, lightly crushed but not to smithereens, woody bits picked out to sprinkle over macarons
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2 drops of Violet essence
For the filling
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180 grams white chocolate
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1/4 cup cream
To decorate
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Violet iridescent powder
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plus some of the Extra Crystalised Violets, lightly crushed but not to smithereens, woody bits picked out
Preparation
- 2 baking sheets, lined with parchment paper
Step 1 - In a food processor grind the almond meal along with the icing sugar until as fine as dust. Whisk the egg whites until fairly stiff, but not dry, sprinkle the sugar over and whisk until very stiff. Add the colouring gel at this stage and whisk briefly Fold the whites into the almond meal-icing sugar dust, and combine gently.
Step 2 - Pipe small rounds onto your lined baking sheet, using a plain 1 cm nozzle. Sprinkle with lightly crushed crystallised violets. Let them sit for about 10 minutes to form a skin. Preheat the oven to 160°C/Gas mark 4 and turn the oven fan off or onto slow.
Step 3 - Rap the baking sheet hard on the countertop to flatten the batter before baking, then put in the oven and cook for 10-12 minutes: they should be set, but not dried out.
Step 4 - Remove from the oven and let cool, still on their sheets, while you get on with the filling. Melt the white chocolate and cream in a heatproof bowl over a small pot of simmering water and cool until a manageable, spreadable consistency. Sandwich two halves together with the filling.
Step 5 - Dust with purple iridescent powder and then add more crushed crystallised violets.
Adapted from How To Be A Domestic Goddess by Nigella Lawson