Violet Macarons
Veilchen-Macarons is a recipe with fresh ingredients from the bakery category. Try this and other recipes from Spoonsparrow!
Ingredients
- 100 g white chocolate
- 2 Tbsp whipping cream
- 60 g peeled almond kernels
- 2 egg whites
- 1 tsp lemon juice
- 125 g powdered sugar
- 2 tbsp ground dried violet flowers
Instructions
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1.
For the filling, roughly chop the chocolate and warm it in the cream in a saucepan until melted. Remove from heat and set aside to cool.
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2.
On the next day preheat the oven to 140°C fan. Line a baking tray with parchment paper.
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3.
Grind the almonds very finely in a blender. Whisk the egg whites with lemon juice until stiff peaks form, gradually adding powdered sugar. Continue whisking until a firm, glossy batter forms, then gently fold in the almonds and violet flowers. Fill a piping bag fitted with a large round tip. Pipe about 30 even meringue dots onto the tray and let them dry for about an hour.
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4.
Bake in the oven for 10–12 minutes so they are crisp on the outside and still soft inside. Remove from the oven, take off the tray, and cool completely.
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5.
Whisk the chocolate cream until smooth and spread or spray half of the macarons with it. Join each pair with the remaining half.
