Ingredients (for 20 to 30 macarons):
• 190 g (6.7 oz) of powdered almond
• 310 g (10.9 oz) of confectioner's sugar
• 150 g (5.3 oz.) of egg whites
• 95 g (3.3 oz) of sugar
• a few drops of purple food dye
• 250 g of mascarpone cheese
• 70 g of crystallized violets
• 30 g of sugar
• 2 egg yolks
• a few drops of violet flavor
• Sift the powdered almond and confectioner’s sugar. Mix them together in a bowl and set aside.
• In a clean and dry bowl, whip the egg whites until they form peaks and gradually add the sugar. The whites have to be firm and shiny.
• Add the food dye.
• With a spatula, gently fold in the egg whites into the powdered almond/sugar mixture until you obtain a smooth and shiny mixture.
• Fit a pastry bag with a 3/8-inch (1 cm) round tip. Put the mixture into the pastry bag and pipe the batter onto a cooking tray covered with parchment paper.
• Let dry at room temperature for 30 minutes.
• Delicately place a crystallized violet petal on top of half the macarons.
• Bake, in a 302° F (150° C) oven, medium height, for 9 to 10 minutes.
• In a mixing bowl, beat the sugar into the egg yolks, then add the mascarpone cheese and the violet flavor into the batter and continue beating. Mix in the broken crystallized violets.
• Remove macarons from the oven and let them cool on the tray before removing from parchment.
• Pair macarons of similar size.
• Fit a pastry bag with a 1/4-inch (6 mm) round tip.
• Pipe the filling onto half of the macarons and cover them with the remaining similar sized macarons—like a sandwich.