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!