Name: Macaron Jardin d'Antan (Violet and Anise Macarons)
Prep time: 1 h 50 min
Cook time: 30 min
Total time: 5 h
Yield: 72
Ingredients: 150 g Powdered sugar; 150 g Almond flour; 0.5 g Chocolate brown liquid food coloring; 0.5 g Lemon yellow liquid food coloring; 0.5 g Pistachio green liquid food coloring; 110 g Egg whites (divided); 38 g Mineral water; 150 g Granulated sugar; 1 g Violet liquid food coloring; 150 g Powdered sugar; 150 g Almond flour; 110 g Egg whites (divided); 38 g Mineral water; 150 g Granulated sugar; 35 g Mineral water; 125 g Granulated sugar; 65 g Egg whites; 5 g Granulated sugar; 90 g Whole milk; 70 g Egg yolks; 40 g Granulated sugar; 450 g Room temperature butter; 200 g Crème Anglaise; 2 g Ground anise seeds; 3 g Violet aroma (pharmacy-grade); 175 g Italian meringue

Violet and anise macarons with two-tone shells and a buttercream filling, written with a focus on structure, flavour balance, and maturation.

Violet and Anise Macarons

Violet and anise can easily become overpowering, which is why this macaron is more about restraint than intensity. The shells are there to support the filling and the colour contrast, while the buttercream carries most of the flavour.

What To Watch With The Flavouring

Violet should read as floral, not soapy, and anise should stay warm rather than medicinal. That balance depends on measured flavouring and enough resting time for the buttercream to settle into the shells.

Two-Shell Build

The two colours make the finished macarons look more elaborate, but they also mean you need consistency across both shell batches. Aim for matching size and similar batter texture so the assembled macarons sit neatly once filled.

Buttercream Notes

Because the filling uses crème anglaise and Italian meringue, it should feel light enough to pipe cleanly but still hold shape after chilling. If it warms too much during assembly, chill it briefly rather than adding more sugar.

Maturation And Service

These are best after a full rest in the fridge. Bring them out ahead of serving so the shell texture softens slightly and the floral notes become easier to taste.

Treat them as a small-format dessert for tea, coffee, or a plated pastry spread rather than a large everyday batch bake.