Olive Oil Macaron

Olive Oil Macaron
Medium
Makes: 60 Macaron
  • Timeless Classics
Cacao Barry Légère 1% cacao powder is ideal for meringue-based items like these macarons. The low fat content ensures that the meringue retains most of it's volume.This is a perfect bite to end an indulgent meal. Pair with the Cocoa Meringues to elevate the experience.
Cacao Barry Légère 1% cacao powder is ideal for meringue-based items like these macarons. The low fat content ensures that the meringue retains most of it's volume.This is a perfect bite to end an indulgent meal. Pair with the Cocoa Meringues to elevate the experience.
Shelf life:
4 Days
Conservation:
Refrigeration
Containing: 2 Components
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Featured Ingredients

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Chocolate Macaron

Ingredients

Preparation

  1. In a food processor, pulse together the almond flour, cocoa powder, and confectioners sugar until homogenous
  2. Add egg whites 1 and mix into a paste
  3. Boil the sugar with the water, bring to a temperature of 117C and pour onto the whisked egg whites 2 to create an italian meringue
  4. Combine the two mixtures and pipe rounds of the resuting batter onto a baking sheet
  5. Let dry for 10-15 minutes and bake in the oven at 160C

Olive Oil Filling

Ingredients

Preparation

  1. Place yolk in a blender
  2. Melt olive oil and cocoa butter together
  3. Bring sugars to 116C
  4. Slowly stream in hot sugar into the blender while running to cook the yolks
  5. With the motor still running, stream in olive oil mixture to create an emulsion
  6. Transfer to a piping bag and allow to cool to room temperature before filling macaron shells

View tools

  • Saucepan
  • Blender
  • Rubber Spatula
  • Probe Thermometer

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