Violet Macarons

For the filling: Chop the chocolate coarsely and melt in a saucepan with the cream. Remove from heat and chill overnight.

The following day, preheat the oven to 140°C (approximately 275°F) convection. Line a baking sheet with parchment paper.

Grind the almonds in a blender until very fine. Whip the egg whites and lemon juice until foamy. Continue beating, gradually sprinkling in the powdered sugar, until stiff and glossy. Fold in the ground almonds and violets. Transfer to a piping bag fitted with a large round tip and pipe into 30 mounds on the prepared baking sheet, leaving room for spreading. Set aside to dry for about 1 hour.

Bake for 10-12 minutes, until they are crispy on the outside and still soft on the inside. Remove from the oven, remove the parchment paper from the baking sheet and let cool.