Pierre Hermé (adapted)

Elegant macarons flavored with violet and anise, featuring two-colored shells and a luscious violet-anise buttercream.
Macaron Jardin d'Antan is a poetic tribute to nostalgic flavors—combining the soft, romantic floral notes of violet with the warm, fragrant charm of anise. This elegant macaron from Pierre Hermé’s early garden-themed creations stands out not only for its dreamy flavor pairing but also for its stunning two-tone shells that evoke a vintage, perfumed sweetness. 💜💚
These macarons are delicately balanced: the violet brings a sweet, perfumed roundness, while the anise adds depth and intrigue without overpowering. Nestled between crisp-yet-tender shells is a luscious buttercream made from crème anglaise, Italian meringue, and natural violet aroma—creating a beautifully smooth filling that melts into the shell during maturation.
One of the defining traits of this macaron is its dual-shell approach: a gentle pistachio-green shell perfumed with anise and a vibrant violet counterpart. Together, they elevate the presentation to something refined and whimsical—perfect for gifting, afternoon tea, or adding elegance to a pastry box.
Creating two distinct batches may take time, but the payoff is extraordinary. Drying the shells well and mastering the Italian meringue guarantees the signature smooth top, feet, and soft chew that macarons are loved for.
The filling is where this macaron truly blooms. A perfumed buttercream enriched with crème anglaise provides silkiness, while the ground anise adds a gentle warmth. The violet aroma ties everything together, creating a nostalgic fragrance reminiscent of old-world confectionery and floral pastilles.
Thanks to the Italian meringue, the buttercream stays light and stable, allowing the flavors to meld beautifully as the macarons mature.
Patience is the secret ingredient here. Let the shells rest, allow the buttercream to chill, and give the assembled macarons ample time to mature. These steps transform the textures and intensify the flavor harmony. For the most polished finish, use a scale, thermometer, and a fine mesh sieve to keep everything precise.
Once matured, the macarons develop that sought-after balance of crisp exterior and creamy interior. Bring them to room temperature before serving to fully appreciate the floral and spiced aromas.
Whether you're exploring Pierre Hermé’s garden-inspired macarons or simply love floral pastries, Macaron Jardin d’Antan is a refined, nostalgic creation that feels both classic and unique—perfect for pastry lovers looking to try something beautifully different. ✨🍬
Elegant macarons flavored with violet and anise, featuring two-colored shells and a luscious violet-anise buttercream.

Prepare the shells 5 days in advance if desired for better maturation.
Allow shells to dry properly before baking to avoid cracking.
Refrigerate assembled macarons for 24 hours before serving for best flavor.
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Sift powdered sugar and almond flour together.
Mix food coloring into half of the egg whites.
Pour colored egg whites over the sifted mixture without stirring.
Boil mineral water and granulated sugar to 118°C.
When syrup reaches 115°C, begin whipping remaining egg whites.
Pour cooked syrup over whipped egg whites and beat until 50°C.
Fold meringue into the almond mixture to form batter.
Pipe 3.5 cm rounds onto parchment-lined baking sheets.
Tap trays to flatten slightly and let dry for 30 minutes.
Repeat the same process for violet shells with violet food coloring.
Preheat oven to 180°C (convection).
Bake for 12 minutes, opening the oven twice briefly during baking to release moisture.
Cool shells by sliding parchment paper onto a counter.
Bring mineral water and sugar to 121°C.
Clean the pan sides with a wet pastry brush while boiling.
Whip egg whites and sugar until soft peaks form.
Gradually pour hot syrup into the egg whites while beating.
Beat until meringue cools down completely.
Bring milk to a boil.
Whisk egg yolks and sugar until light.
Gradually add hot milk while whisking.
Cook to 85°C while stirring constantly.
Blend and cool quickly by whipping.
Beat butter until fluffy.
Add cooled crème anglaise, ground anise, and violet aroma.
Mix well and fold in the Italian meringue.
Refrigerate with plastic wrap touching the surface for 2 hours.
Fill green anise macaron shells with the violet-anise buttercream.
Sandwich with violet macaron shells.
Refrigerate macarons for 24 hours before serving.
Remove from refrigerator 2 hours before enjoying.
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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.
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