5,4 / 10
ready in 14 h. 12 min.
- For the filling
- ⅔ cup cream
- 1 tablespoon honey
- 2 ½ ounces white chocolate (for cooking)
- 2 drops Raspberry syrup
Bring 50 ml cream to the boil in a small pan. Stir in the honey, take off the heat and cool until lukewarm.
Melt the chocolate in a bowl over hot water. Take off the heat and add the cooled cream and raspberry syrup. Whisk together thoroughly. Stir in the remaining cream and chill in the refrigerator overnight.
The next day: grind the almonds very finely in a mixer. Whisk the egg whites with the lemon juice until stiff. Gradually add the icing sugar while continuing to whisk. Whisk until you have a firm, glossy mixture, then carefully fold in the almonds and powdered violets. Mix in a few drops of food colouring for a strong violet colour.
Line a baking tray with grease-proof paper. Spoon the mixture into a piping bag with a large, plain nozzle. Pipe approx. 30 equally sized meringues onto the baking tray and leave to dry for around 1 hour.
Meanwhile, heat the oven to 160°C (140°C in a fan oven), 325°F, gas 3.
Bake the meringues in the oven for 10-12 minutes, so that the outside is crispy and the inside remains soft. Take out of the oven, remove from the tray and leave to cool.
Using the whisk attachment on a hand mixer, whisk the chocolate cream until smooth and transfer to a piping bag with a small serrated nozzle. Pipe the mixture onto the base of half of the macaroons. Top with the remaining macaroons and press down lightly. Serve garnished with fresh violets.