Licorice and Violet Macarons

Sift powdered sugar with almond flour.

Mix black food coloring into 55 g egg whites.

Pour the egg white mixture onto the almond-sugar mixture without mixing.

Boil mineral water with granulated sugar to 118°C.

At 115°C, start whipping the remaining 55 g egg whites to soft peaks.

Slowly pour the cooked sugar syrup onto the whipped whites while beating.

Cool the meringue to 50°C.

Fold the meringue into the almond mixture gently.

Transfer to piping bag with round tip No. 11.

Pipe 3.5 cm rounds spaced 2 cm apart on parchment-lined baking sheets.

Tap trays to flatten and let rest at room temperature for 30 minutes.

Repeat the same process as the black shells, using purple food coloring.

Preheat oven to 180°C (convection).

Bake macarons for 12 minutes, quickly opening the oven door twice to release steam.

Slide baking sheets onto a work surface after baking to cool.

Melt chopped white chocolate to 45–50°C.

Bring heavy cream to a boil.

Pour cream over chocolate in three additions, stirring from the center outward.

Add violet aroma and licorice powder.

Blend with an immersion blender until smooth.

Cover with plastic wrap touching the surface and chill for 2 hours.

Pipe violet licorice cream onto black macaron shells.

Top with cassis macaron shells and press lightly.

Refrigerate assembled macarons for 24 hours.

Bring to room temperature 2 hours before serving.