Violet Macaron Tartlette


Getting Laid in Frisco

These Violet Macaron Tartlettes are a delightful and visually stunning treat. The delicate violet flavor combined with the crispy yet chewy macaron shells makes for an exquisite dessert thats perfect for special occasions.

Ingredients:
  • 200g almond flour
  • 200g powdered sugar
  • 100g egg whites aged for 24 hours
  • Purple food coloring as desired
  • 50g granulated sugar
  • Violet macaron filling your choice
  • Edible violet petals for garnish optional

Instructions:

Sift almond flour and powdered sugar together in a bowl, ensuring no lumps remain

In a separate bowl, beat aged egg whites until soft peaks form

Gradually add granulated sugar and continue to beat until stiff peaks form

Fold the sifted almond flour and powdered sugar mixture into the beaten egg whites until well combined

Add purple food coloring and mix until you achieve the desired color

Transfer the macaron batter to a piping bag with a round tip

Pipe small rounds onto a parchment-lined baking sheet

Tap the baking sheet gently on the counter to release any air bubbles

Let the macarons sit at room temperature for 20-30 minutes until a skin forms on top

Preheat your oven to 300F 150C

Bake the macarons for 15-18 minutes, or until they have risen and have smooth, shiny tops

Let them cool completely on the baking sheet

Once cooled, carefully remove the macarons from the parchment paper

Match up pairs of similar-sized macarons for sandwiching

Fill a piping bag with your chosen violet macaron filling and pipe a small amount onto the flat side of one macaron

Sandwich it with another macaron of similar size

Optionally, garnish the sides with edible violet petals for an extra touch of elegance

Let the filled macarons chill in the refrigerator for at least 24 hours before serving to allow the flavors to meld and the texture to soften

Serve your delightful Violet Macaron Tartlettes and enjoy


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