Recipe for Square Fresh Macarons with Violet

Making the macarons: Mix the ingredients and then whip the egg whites to stiff peaks.

Making Italian meringue: Cook the sugar with the water until the mixture reaches 121°C, then pour it over the whisked egg whites.

Mix the preparation with the mixer until cooled, then add the colorants to determine the color. Combine this preparation with the one made in step 1.

Using a spatula, mix the mixture until it shines. Using a piping bag, form cookies of the desired size on a sheet of parchment paper, then let them dry for 1 hour at room temperature.

Then bake in an oven at 155°C for 9-10 minutes, then store in the freezer until assembling.

Making violet cream: Whip all the ingredients energetically and fill the macarons using a piping bag fitted with a nozzle.

To finish, decorate your macarons with some crystallized violet flowers. Tip: You can order your macaron shells from your pastry chef!