I love working with seasonal flavours that are only available for very limited times, it helps me feel connected to the present. This recipe is inspired by the violets that grow wild all over my small property in mid-spring. The violet petals are plucked and steeped in hot water to extract their softly sweet, floral, and grassy flavour. It also turns the water a bold blue! I paired this flavour with a vanilla macaron shell for this recipe.
