Ingredients
Scale
- 1 cup almond flour
- 1 cup powdered sugar
- 3/4 cup granulated sugar
- 3 large egg whites, aged
- 1/4 tsp cream of tartar
- 1 tsp violet extract (or 1 tbsp violet syrup)
- 1/2 tsp pink food coloring
- 1/4 tsp violet food coloring
- Edible violet petals, for garnish
- Edible gold leaf, optional
- For filling: 1/2 cup unsalted butter, softened; 1 cup powdered sugar; 2 tsp lemon juice; 1 tsp violet extract
Instructions
- Sift almond flour and powdered sugar together twice into a bowl.
- Beat egg whites and cream of tartar until foamy, gradually add granulated sugar, and beat to stiff, glossy peaks.
- Fold in violet extract and food coloring until uniformly pale pink-violet.
- Gently fold in dry ingredients until smooth, ribbon-like consistency.
- Pipe 1.5-inch circles onto parchment-lined baking sheets; tap to remove air bubbles.
- Let rest 30–45 min until skin forms (non-sticky to touch).
- Bake at 300°F (150°C) for 14–16 min. Cool completely.
- Whip butter, powdered sugar, lemon juice, and violet extract for filling.
- Fill piping bag with buttercream, pipe onto cooled shells, and top with matching shell.
- Garnish with violet petals and gold leaf (if using).
Notes
- Use aged egg whites for best meringue structure.
- For deeper color, allow shells to rest longer before baking—heat will deepen the violet hue.
- Store in airtight container for up to 3 days refrigerated; bring to room temp before serving.
- Ensure violet extract is food-grade; herbal tinctures may be too strong.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Method: Baking
- Cuisine: French
- Diet: vegetarian
Nutrition
- Serving Size: 2 macarons
- Calories: 180 Kcal
- Sugar: 16g
- Sodium: 25mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
