Licorice and Violet Macarons
Pierre Hermé (adapted translation)
Elegant macarons featuring black licorice and violet flavors, with dual-colored shells and a silky chocolate-based filling.
Licorice and Violet Macarons
Pierre Hermé (adapted translation)Elegant macarons featuring black licorice and violet flavors, with dual-colored shells and a silky chocolate-based filling.
Chef's Tips
Age your egg whites for better stability.
Let macarons rest at room temperature to form a skin before baking.
Gently fold meringue to avoid deflating.
Tools Used
Kitchen Thermometer
Piping Bags
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Ingredients
Black Macaron Shells
Cassis Macaron Shells
Violet Licorice Cream Filling
Instructions
Prepare Black Macaron Shells
- 1
Sift powdered sugar with almond flour.
- 2
Mix black food coloring into 55 g egg whites.
- 3
Pour the egg white mixture onto the almond-sugar mixture without mixing.
- 4
Boil mineral water with granulated sugar to 118°C.
- 5
At 115°C, start whipping the remaining 55 g egg whites to soft peaks.
- 6
Slowly pour the cooked sugar syrup onto the whipped whites while beating.
- 7
Cool the meringue to 50°C.
- 8
Fold the meringue into the almond mixture gently.
- 9
Transfer to piping bag with round tip No. 11.
- 10
Pipe 3.5 cm rounds spaced 2 cm apart on parchment-lined baking sheets.
- 11
Tap trays to flatten and let rest at room temperature for 30 minutes.
Prepare Cassis Macaron Shells
- 1
Repeat the same process as the black shells, using purple food coloring.
Bake Macaron Shells
- 1
Preheat oven to 180°C (convection).
- 2
Bake macarons for 12 minutes, quickly opening the oven door twice to release steam.
- 3
Slide baking sheets onto a work surface after baking to cool.
Make Violet Licorice Cream Filling
- 1
Melt chopped white chocolate to 45–50°C.
- 2
Bring heavy cream to a boil.
- 3
Pour cream over chocolate in three additions, stirring from the center outward.
- 4
Add violet aroma and licorice powder.
- 5
Blend with an immersion blender until smooth.
- 6
Cover with plastic wrap touching the surface and chill for 2 hours.
Assemble Macarons
- 1
Pipe violet licorice cream onto black macaron shells.
- 2
Top with cassis macaron shells and press lightly.
- 3
Refrigerate assembled macarons for 24 hours.
- 4
Bring to room temperature 2 hours before serving.
Nutrition Facts
Serving Size: 1 macaron
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
