· 24 Masdeu violet macaron shells (DIS605)
· 250 ml of whipping cream
· 50 g of icing sugar
· Essence of violets
Whip the cream with a mixer; add the icing sugar and 5 drops of essence of violets (or more, if desired).
Keep the whipped cream in the refrigerator for half an hour to allow it to reach the best texture.
Fill the Masdeu violet macarons with the cooled cream. Let the finished macarons stand in a cool and dry place for at least 5 hours before serving, it will allow the shell to absorb the moisture of the filling.