Arguably the best French treat, Macarons are an iconic confection created by Pierre Desfontaines in Laduree’s tea salon in Paris. The French macaron has seduced the world by is elegant look and delightful flavors.
This French macaron with delicate violets & jammy blackcurrant gives the idea of eye candy a whole new meaning. The flavor combination stands out in my memory from visiting the Laduree tea room when I was young. I was obsessed with the floral notes which create a unique, delicate flavor to the macaron.
This divine filling is simple to replicate at home with blackcurrant jelly and violet syrup. The subtle tartness of the jelly balances the sweetness of the macarons shell, and the violet enhances its delicate floral flavor. Pair this Violet-Cassis macaron with your favorite tea or a glass of champagne for a luxurious moment enjoyed any time of the day.
12 MACARONS 30 MINS ADVANCED CHAMPAGNE
50 g tempered “aged” egg whites, approx 2 large eggs
35 g granulated sugar
50 g almond flour
90 g powdered sugar
dash of lemon juice
food coloring, as desired
150 g blackcurrant jelly
10 ml violet syrup
1 sheet of gelatine
- In a food processor, quickly blend the almond flour and powdered sugar together (optional.) Then sift the powder mixture into a large bowl and set aside.
- In a mixing bowl, mix the egg whites with a dash of lemon juice with a mixer on medium speed. Whip until foamy. Then, add the granulated sugar in 3 steps and continue whisking until you have firm peaks. Add the food coloring and continue whisking until you get stiff peaks.
- At one time, add the powder mixture into the meringue, and fold to incorporate. Continue to fold the batter until it has a lava-like consistency and slumps down the side of the bowl.
- Add the batter to a piping bag with a large #12 round tip. Using a template, pipe even size macarons.
- Next, drop the sheet of macarons on the counter 8 to 10 times to remove the air bubbles. Repeat with all the sheets. Let them dry for 30 minutes and until they have a thin protective layer.
- Preheat the oven to 170 C / 340 F. Bake the macarons, one sheet at a time in the center of the oven for approx. 15 minutes at 155 C / 310 F until they are stable when touched. Cool at room temperature.
- Place the gelatin sheet in a small bowl of cold water to soften it.
- In a saucepan, add the blackcurrant jelly and the violet syrup.
- Heat the saucepan on low heat for approx. 2 minutes to blend the ingredients together. Once the jelly is melting but not boiling, remove from the heat and add the soften gelatin into the saucepan. Stir to incorporate.
- Pour the filling into a container and cool down at room temperature. Then place in the refrigerator for approx. 15 minutes to set.
- With a spoon, add the filling on top of half the macarons. Then sandwich them together.
- Reserve in an airtight container in the refrigerator for 24 hours before eating them.
- Serve the macarons at room temperature. Bon appétit!
This is a perfect recipe for Macarons; I have made them several times and each time i get perfect macarons with no cracks and cute little “feet”. I found out that weighing the ingredients is key!
Thank you for the feedback, Deb. Yes, weighing ingredients is very important, especially for macarons.
Deb, I found the same thing. This is my third macaron recipe, and finally, I got feet and no cracks, too but only after I bought a scale and weighed everything. Volume measurements didn’t work for me at all.
I’m so glad the recipe was successful for you, Marymac!
Love the recipe, thank you Chef Vicent !
Hello Chef Vincent ,
Love your recipes . I would like to know if I can buy an online class from you about macaroons, with recipe for the shells ( traditional, chocolate and pistache) and diferents kind of fillings. Please, let me know if there are any way for that happening. Thank you so much ?
Hope you are safe in this lockdown
I have tried your recipe and have been successful but most of the times the macronage is difficult to get is there a video you have that can teach me how to do the macronage. Also Wanted to know if we over mix in the macronage is there a way to revive the batter like I saw Gordon bleu after the macronage some more egg white was added
Lastly can I replace egg white with aquafaba what is the qty I should use
Thank you again
Hope you are doing fine in this lockdown .
I have tried your recipe and have been successful but most of the times the macronage is difficult to get is there a video you have that can teach me how to do the macronage. Also Wanted to know if we over mix in the macronage is there a way to revive the batter.also can I replace egg white with aquafaba and what qty
What bloom gelatin do you recommend for the filling?
How do you temper and age egg whites? These sound delicious and I would love to try them, but my attempts at French macarons in the past haven’t always succeeded, but none of the recipes I’ve tried have said anything about aging or tempering the egg whites. Thank you!