Violet Ganache


  • Heavy cream 50 g 1.76 oz 23.81%
  • Candied violet petals, ground in a coffee grinder 35 g 1.23 oz 16.67%
  • White chocolate, melted and cooled 125 g 4.41 oz 59.52%


  1. Bring the heavy cream to a boil in a sauce pot. Add the candied violet petal powder.
  2. Stir in the melted white chocolate.
  3. Let the mixture cool to room temperature before piping it into the macarons.
  4. Pipe about 2 g/.07 oz onto the flat side half of the macarons, then top each macaron with another macaron, sandwiching the filling. Reserve the filled macarons refrigerated in an airtight container.