Let’s start spring with vibrancy. These Violet Cassis Macarons are an intense purple color that comes with the deep fruit flavor of cassis (blackcurrant) and a floral touch of violet.
Purple is the color of ladies at noon.
A bouquet of these women sitting the length of a department store luncheonette. They were the ones with waists that needed no corsets and whose hair curled with the magic of bobby pins and nights slept on silk scarves. Elbows were always up and off the table. White kit gloves resting on their laps.
They were the ladies with hats out in public. Every color could be turned into a powdered, pastel shade. It seemed like the month of May brushed the hues onto their clothes.
Purple is not just the palette of Mother’s Day. Purple is the quintessential look of spring. No other season in the Upstate New York curates such a color. Violets, lilacs, and irises—they need the mild nights and gently sunny days to survive with such a shade.
And here is a dessert that respects that color—Violet Cassis Macarons.
The delicate meringue’s almond flour makes way for the staring role of Cassis Swiss Meringue Buttercream and a center jewel of Cassis custard. Candied violets act as the necklace to an accessorized outfit, topping the macarons with a crystallized, floral touch.
Macarons are fussy, immensely fussy. But even in the highly temperamental rainy spring days, you can get consistent results for these Violet Cassis Macarons.
Here are a few tips that help with consistency—
Since this recipe is for the home baker, many do not have a plethora of the same size pan. To do a production process of piping macarons all at one go, follow this process:
Place baking mat onto a large baking sheet
Top with parchment Using the mat as a guide to pipe macarons
Bang macarons on pan
Carefully slide parchment paper out of pan and onto counter
Pop air bubbles
Repeat process with remaining batter
Preheat the oven with a baking pan (that is the same size or larger than the one you’re using) in the oven. Once the macarons have dried and formed a ‘skin,’ place the parchment of ready macarons on a room temperature baking sheet. Then bake that room temperature pan on top (bold) of the hot pan. This will help regulate the heat and ensure even macarons
바이올렛 추출물 조금
카시스 스위스머랭 버터 크림
치석의 크림 1/8tsp
네모 나게 썰은 무염버터 339g
카시스 과일 퓌레 333g
큰 노른자 4개
카시스 과일 퓌레 115g
네모 나게 썰은 무염버터 113g
Violet Cassis Macarons
For the Violet Macarons:
For the Paste:
- 166 grams almond flour
- 166 grams powdered sugar
- 60 grams egg whites
- 6 to 8 drops purple and blue food gel
For the Meringue:
- 60 grams egg whites
- 10 grams granulated sugar
- 3/4 teaspoon violet extract
For the Syrup:
- 140 grams granulated sugar
- 32 grams water
For the Cassis Swiss Meringue Buttercream:
- 3/4 cup granulated sugar 150 grams
- 1/4 cup water 57 grams
- 3 large egg whites
- 1/4 teaspoon fine salt 1 gram
- 1/8 teaspoon cream of tartar
- 1 1/2 cups unsalted butter, very soft and cubed 339 grams
- 1 1/8 cups cassis puree 333 grams
For the Cassis Curd:
- 4 large egg yolks
- 1/2 cup granulated sugar 100 grams
- 1/2 cup cassis puree 115 grams
- 1/2 cup unsalted butter, cubed 113 grams
- white chocolate melted
- candied violets
To make the Macarons:
To make the Paste:
- Whisk almond flour and powdered sugar together. Sift ingredients, discarding large pieces of almond. Add in egg whites and food dye. It will be very thick. Cover in plaster wrap to prevent paste from drying out.
To make the Meringue:
- Combine egg whites and sugar in bowl of stand mixer. Fit mixer with whisk attachment and whip until it gets foamy. Lower speed to 'stir,' keeping the mixture aerated as you wait for the syrup.
To make the Syrup:
- Combine sugar and water in a small heavy bottomed saucepan. Set over medium heat, attaching a candy thermometer to watch temperature. Once mixture hits 244 degrees F, raise mixer speed up to high and carefully pour hot syrup into bowl bearing on high until stiff glossy peaks and temperature cools down, about 8 to 10 minutes. Add in violet extract.
To assemble the Batter:
- Weigh 50g out of meringue to fold into paste. Once incorporated, fold in remaining meringue.Do macaronage to create proper texture. The batter should be thick, but flowing. You should be able to do a figure-8 with batter.Using a round piping tip (link) pipe batter onto parchment lined pan. Use the macarons mat to get even circles and proper placement. Tap pan against count. Slide parchment paper off of pan and onto counter. Use toothpick to pop any bubbles that surface. Repeat process with remaining batter.Depending on humidity, it should take 30 minutes to get a proper skin to form on macaron batter.Center oven rack into middle and preheat oven to 250 degrees F. Place a large baking sheet onto rack. Once preheated, slide first batch of macarons onto onto large baking sheet pan. Place macaron sheet pan on top of heated sheet pan, baking 13 minutes. Depending on your oven, you’ll have to rotate pan several times—this prevents feet from becoming lopsided.Slide parchment off of pan and repeat process with remaining batter. Cool before adding frosting or curd.
To make the Cassis Buttercream:
- Combine sugar and water in a small heavy bottomed saucepan. Set over medium heat, clip candy thermometer onto pan.In the meantime whip egg whites, cream of tartar, and salt in stand mixer. Whipping until frothy, until Syrup is ready, lower speed to keep egg whites aerated. Once syrup reaches 244 degrees F, raise mixer speed to high. Gradually pour syrup into mixing bowl. Whip until cooled down and glossy texture forms, about 8 to 10 minutes.With mixture speed on medium, add softened butter —a few bits at a time— until incorporated. At points the mixture may look separated m, but keep beating. Beat in vanilla and cassis purée.Buttercream can be made ahead of time, but needs to be softened to room temperature or re-whipped before assembling.
To make the Cassis Curd:
- Whisk yolks, sugar, and purée in a small heavy bottomed saucepan. Set over medium heat. Whisk constantly until thickened, about 7 to 10 minutes.Strain mixture then whisk in butter, a few pieces at a time. . Cover with plastic wrap and let it cool to room temperature before assembly. Curd can be made ahead of time and kept in the refrigerator.
To assemble the Violet Cassis Macarons
- Pair shells with ones of matching size. Pipe a ring of buttercream into bottom side of one shell. Pipe curd into center of ring. Top with other macaron shell. Drizzle white chocolate on top. Garnish with candied violets
Macaron shell recipe adapted from: 자도르