Olive Oil and Vanilla (PH)
Macaron à l'Huile d'Olive et Vanille — olive oil and vanilla macarons adapted from Pierre Hermé's Macaron; shells adapted from Le Cordon Bleu.
🍽️ Makes 40
Ingredients
| 60 ml | cream (35%) |
| 1/4 | grated vanilla pod |
| 90 ml | extra virgin olive oil |
| 135 g | white chocolate couverture |
| 120 g | almond flour |
| 10 g | cocoa powder |
| 130 g | powdered sugar |
| 100 g | egg whites |
| 1 pinch | cream of tartar |
| 120 g | powdered sugar |
| — | food coloring |
Instructions
Notes:
- It can be difficult to mix the olive oil with the chocolate ganache. The best approach is to add it in a thin stream and beat long enough for it to become a homogeneous mixture without a layer of fat on top.
- One more thing. The ganache is very, very soft. It is recommended to set it in the refrigerator before sandwiching the macarons. It's best to work quickly, sandwich the macarons and put them in the refrigerator before the ganache runs.
- You may skip putting olives in the center of the macarons if you don't have the recommended green olives.
Recipe: Macaron a l'Huile d' Olive et Vanille — adapted from Pierre Hermé's Macaron. Makes about 35-40.
Olive oil ganache:
- Melt the chocolate over steam. In a separate bowl warm the cream to boiling together with the vanilla.
- Remove the vanilla and pour the cream over the chocolate. Stir with a pastry spatula. Pour in the olive oil once the ganache reaches 40°C. Pour it in a thin stream slowly, and beat to full consistency.
- Cover with cling film and leave to crystallise at room temperature. You can leave it in the refrigerator to set faster.
Shells (adapted from Le Cordon Bleu). Makes about 60-70 shells.
To sandwich:
- When sandwiching you can add a slice of green olive in the center.