• 3 Tbsp candied violets (from specialty food stores)
• 300g dark chocolate buttons
• 5 Tbsp (100ml) thickened cream
• 50g bar Violet Crumble, broken into small pieces
Make the macarons following the Foundation Macaron Recipe, adding purple food colouring and sprinkling macarons with candied violets before baking in Step 12.
To make honeycomb ganache, put chocolate buttons and cream in a heatproof bowl set over a saucepan of simmering water, making sure bottom of bowl does not touch water, until chocolate is melted. Stir well. Set aside for 30-40 minutes or until ganache has thickened. Fold in Violet Crumble pieces.
Spoon ganache into a piping bag fitted with a 1cm plain nozzle. Pipe a little ganache onto 1 macaron, then sandwich with a second macaron. Repeat with remaining macarons and ganache. Serve immediately, or arrange on oven trays and refrigerate or freeze overnight.