Macaron Jardin d'Antan (Violet and Anise Macarons)

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.