18 April 2025
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.
A Floral–Licorice Macaron That Feels Like Perfume in Pastry Form ✨
These Licorice and Violet Macarons bring together two striking flavors—dark, aromatic licorice and soft, powdery violet—for a macaron that tastes as elegant as it looks. With dual-colored shells and a silky chocolate-based cream, this refined treat channels the precision and creativity found in classic French patisserie. 💜🖤
Why This Macaron Works So Beautifully
The combination of licorice and violet may sound bold, but it’s a pairing rooted in French confectionery traditions. Licorice offers depth and a gentle bitterness, while violet adds a delicate floral lift. Together, they create a balanced, high-contrast flavor profile that shines against crisp macaron shells and a smooth white-chocolate ganache.
The dual shells—one jet-black, one cassis-purple—add visual drama, making these macarons perfect for gifting, entertaining, or any moment that calls for something a little magical.
Mastering the Dual-Colored Macaron Shells 🎨
This recipe uses the Italian meringue method, ensuring stability, shine, and beautifully smooth shells. Black and purple food colorings give a striking finish, while a proper rest time allows the essential macaron “skin” to form before baking.
Creating each color separately allows for maximum control over texture and hue—perfect for assembling those signature two-toned sandwiches.
A Silky Violet–Licorice Ganache 🌸🍬
The filling brings together melted white chocolate, hot cream, violet aroma, and premium licorice powder. The result is a ganache that’s balanced, floral, and richly fragrant—never cloying. Using an immersion blender helps create the ultra-silky texture needed for picture-perfect piping.
Tips for Success 🧁
- Age your egg whites to improve elasticity and stability.
- Allow the piped shells to rest until they form a matte skin.
- Fold the meringue gently to avoid over-deflating.
- Chill assembled macarons for 24 hours to allow the flavors to mature.
Serving & Enjoyment
Once rested, these macarons develop a gorgeous harmony of textures—crisp exterior, chewy interior, and a creamy, aromatic filling. Bring them to room temperature before serving to experience the full depth of licorice, violet, and white chocolate.
These are not your everyday macarons—they’re a little poetic, a little mysterious, and absolutely unforgettable. 💜🖤✨
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
Stand Mixer(opens in a new tab)Kitchen ThermometerPiping BagsFine Mesh Sieve(opens in a new tab)Baking Sheets(opens in a new tab)Parchment Paper(opens in a new tab)Immersion Blender(opens in a new tab)Silicone Spatula(opens in a new tab)
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Ingredients
USMetric
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.
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Nutrition Facts
Serving Size: 1 macaron
Calories 90
% Daily Value*
Total Fat 4g5%
Saturated Fat 2g10%
Trans Fat 0g
Cholesterol 7mg2%
Sodium 10mg0%
Total Carbohydrates 12g4%
Dietary Fiber 0.5g2%
Sugars 10g
Protein 1.5g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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