Well here we go again, a large absence on my part……..oops x I think I just have to accept that I am not going to blog as much over the summer period. Lots of very exciting things going on to keep me distracted. But I will try to put up the odd post here and there x
Today is a good one, I’ve been working on this macaron recipe for a while now to get it right and I’m pleased to finally be sharing it with you all now.
Parma violets are a firm favourite from my childhood and I could smell them all day, the smell is so amazing!! So I had to find a way to incorporate them in to a recipe!! I hope you like these as much as I do!! 🙂 x
Ingredients: Shells
- 200g icing sugar
- 200g ground almonds
- 80ml water
- 200g caster sugar
- 2 x 80g egg whites (approximately the egg whites of 4 large eggs)
- 1tsp violet flavouring
- food colouring
- Crystallised violet petals
Filling:
- 200ml Double cream
- 1tsp vanilla extract
Method:
- Mix the icing sugar and ground almonds together thoroughly until you have a fine, even powder. Sieve and set aside.
- In a saucepan, bring the water and the caster sugar to the boil. Use a thermometer to ensure that the temperature of the syrup does not exceed 110ºC. This is very important.
- Whisk half the egg whites until they form soft peaks, not too stiff.
- Decrease the speed of the whisk, then, still whisking, pour the sugar syrup over the egg whites in a thin line. Continue whisking until the mixture has almost cooled, this will take a while and will be easier in a food mixer.
- Mix the other half of the egg whites (unbeaten) with the sugar and almond base to get a thick paste.
- Add the food colouring to the almond paste, this allows the colour to be mixed in well without overworking the meringue mix (as this can sometimes have disastrous consequences). Then add the violet flavouring.
- Add a little of the meringue to the almond paste with a flexible spatula and stir in with regular motion from the bottom towards the top and from the edges towards the centre of the bowl. Add the rest of the meringue in one go and mix in gently. This is a crucial step: it is the art of making macarons. The consistency of the macaron mix should be smooth, even and runny.
- Fill a piping bag with macaron mix and pipe small even discs of mix on to a tray covered with grease proof paper. Add crystallised petals to the top of half of the shells (you may want to choose the best half for this….heehee). Lightly tap the bottom of the tray on the work surface to remove any small air bubbles. Put the tray aside for 1 hour to allow the shells to dry, then bake in a preheated oven for 15 minutes at 145ºC (or fan assited oven 125ºC).
- Immediately on taking the macaron shells out of the oven, slide the greaseproof paper on to a lightly dampened surface. This will stop them over cooking and make them easier to remove from the paper.
- The shells should be smooth and glossy with a good colour.
Filling:
- Whisk the double cream and vanilla extract in a bowl until it thickens sufficiently.
- Fill a piping bag and squeeze a good amount on to the bottom layer shells and the sandwich the upper layer on.
WOW! they are beautiful, I’ve tried twice and failed, I’ll have to give your method a go 😉
Let me know how they turn out? I’d love to know xx 🙂
You have combined two of my favorite things: candied violets and macaroons! The only problem is that they look too pretty to eat.
Trust me they didn’t last long…..haha x I think it’s because they smelt so good!! I couldn’t resist them x
G’day! beautiful, TRUE!
Having made macarons before, know HOW labour intensive they can be…yours look lovely too!
Cheers! Joanne
Thanks, I love making Macarons, I find it kind of therapeutic actually!! I’m a little weird…….haha x
They are so pretty. I want to eat one!
Trust me you can’t just eat one with these, Fiona!! ;p
Mmm YES i want! I just recently discovered the world of macarons…how did i live without them earlier? 😛
Haha…..I’m the same, since making my first batch I have been hooked xx 🙂
These look gorgeous!
Thanks, they tasted as good as they looked xx 🙂
These are absolutely gorgeous! I adore macarons but have never been brave enough to attempt them myself. Most impressive!
You should, I think as long as you follow the instructions precisely they easy to make xx
These are beautiful! I love macarons and have never made them. Being an American the grams and ingredients you list scare me. But I may give it a go when I have a VERY quiet day and am totally alone… haha
Thank you for sharing.
Let me know how they turn out if you ever get the chance to make them xx I’d love to hear about them x
Thank you – I will……of course it’s our very hot season here in the mid-west….. fall sounds good. 😀
Wow, these are beautiful! Love the color combination!
Thanks, I think they would look good if the shells were a deep purple colour too, but I will need to invest in some food colouring pastes first, I think xx
Very pretty! 🙂
Thanks and very tasty!! 🙂 x
Pretty and yum. They look like they taste like a (sweet violet) cloud 🙂
Heehee……..They did taste amazing, but not great for the hips xx ;p
What a way to come back! Just ordered brekky, but wish I could have these instead! Yummy….
Mmmmm………I want a fry up now!! ;p
Wow! Lovely macarons! And I bet they taste great too 😉
They did, although they didn’t last long!! Funny how friends seem to appear at my flat after I post a blog like this!! ;p
These are beautiful and look delish!
Thanks Frances xx
They look almost too good to eat.
Nah……Impossible not to, they smell to good!!! ;p
These look beautiful and delicate!
They are extremely delicate actually, not like other Macaron recipes I’ve tied, but taste divine, so worth handling delicately xx
So unique and beautiful and I can just imagine how incredibly delicious they are!
Thanks, they did and they smelt amazing too!! x
These look so beautiful…I love the color!
Thanks Jane x They tasted as good as they looked 🙂
I really need to give these a go. My mother is a big Parma Violet fan so I’m sure these would go down a treat back home. They look so beautiful as well!
They are amazing, I know I am biased but I’ve tried many other Macarons and these are far superior to all I’ve tried!! x
I love macarons! You`ve done a fantastic job on yours! I`ve tried so many, but really adore salted caramel the best!
Mmmmm……..Salted caramel sounds amazing!! If you know of a link to a recipe, I’d love to try them sometime? x
Really?! You made these…. they look amazing!!!
Those look amazing. Love the color and the addition of the violet.
I love this but I cannot find violet extract in the US 😦
have you tried Sur la Table? think i sourced it there.
I had a look on there on your suggestion but they must have sold out. I decided to buy it from https://junipercakery.co.uk/ Their cheapest international shipping is £8.80 but their products are quite reasonably priced so I got 5 things in total and the shipping came out as £12.50.
Oh sorry sur la table was a dead end. I am in my kitchen in guernsey at the moment (so cant check my US product labelling- i may have brought it from uk!) but I make lavender and Parma violet macarons. I blend the Parma violet sweets with the almond meal and powdered sugar. Good luck with the UK supplier.
Ah no worries. The macaroons sound amazing. I would never think to blend the parma violets. At The Alchemist I had a cocktail called Flower Sour which was a blend of rose liqueur, violet liqueur and lavender foam. It was very good!
I’m drooling :)! These look soooo good. My favorite flavor of macaroons is pistachio, but Parma violet might soon take its place. I’m not sure if I can get my paws of that particular kind of violet, but I will have a good go at it…
I am looking forward to trying these…have a great summer!
These are so pretty! Love the crystallised violets on top,
What a wonderful recipe. And so beautiful too!
Hi there. I passed along the ABC Blog Award to you. No need to accept, but I nominated some blogs I enjoy reading. I love yourr blog and am eager to read your future posts!
I’m not a huge fan of macaroons but I certainly do love looking at them 🙂
wow these look great! i love macarons im definetly going to try this recipe! if you ever find the time could you please check out my blog it would mean a lot to me(:
http://afternoonlattes.wordpress.com
Oh gorgeous. I have some violet extract so will make a note of these.
They’re absolutely exquisite!