Nothing can be compared to those beautiful macarons from Paris. We were missing our Paris holidays and decided to bake it at home.
They look super cute and taste delicious heaven.
Here we will be going to show you the recipe of Olive Oil Vanilla Macaron.
Adapted from Pierre Hermé’s Macaron Recipe
Olive Oil Ganache
60 g whipping cream
1/4 vanilla pod
90 g extra virgin olive oil preferably (Elevo Green Garden)
135 g white chocolate
1. Melt the white chocolate in the microwave. Bring the cream to a boil with the split and scraped vanilla pod.
2. Remove the pod and gradually pour the cream into the chocolate. Stir so it emulsifies with a rubber spatula. Pour the olive oil when the ganache is at 40C. Stir till it combines (takes a while).
3. Cover with a cling wrap and leave to crystallize at room temperature. Set aside until it hardens.
200 g ground almond meal
200 g icing sugar
75 g liquefied egg whites
1 g green food coloring
200 g caster sugar
50 g water
75 g liquefied egg whites
1.5 grams egg white powder
1. Sift almond meal, icing sugar in a wide bowl. Add in the egg white and coloring and mix well. Do this only when you’re ready to cook the sugar, otherwise, it gets hard.
2. In a medium-sized pot, pour in caster sugar and water. Bring to a boil and to 118 C. Which means that yes you need a candy thermometer. When the sugar syrup reaches 108 C, in a mixing bowl, whisk egg whites and egg white powder It should be somewhat medium peaks when the sugar syrup reaches 118 C.
3. While the mixer is still whisking (about medium speed), gradually pour in the sugar syrup. (To wash the pot, add in water and bring to a boil, it’s easier to wash) Then turn up the speed of the mixer for about 2 minutes till it turns glossy. Reduce the speed to medium and let it whisk till it’s stiffer. It should be somewhat stiff, but not so stiff.
4. Now, add in 1/4 of the meringue into the almond mixture from step 1. Whack it till it’s well incorporated. With the remaining 3/4 of meringue, add into the almond mix and fold it in. Separate batter into 2 and fold in coloring. This also means that you should undermix the initial colorless mixture so when you mix in the color, it’s just nice.
5. I’m using a 10mm nozzle. Fit into a piping bag and scoop the batter into the bag. Pipe onto a tray lined with parchment paper. Lightly tap the tray on a tabletop. Let it rest for about 10 minutes then bake at 150 C for 14 minutes.
6. When it’s cooked, remove from the oven and let it cool on a rack. Once it’s completely cool, it should be able to peel off easily.
7. When the ganache has reached pipable consistency, fill one shell with a nice dollop of ganache, top with another macaron, making sure to assemble 2 shells of the same size.
8. Store in the refrigerator for at least 24 hours before consuming. Take out of the refrigerator, 1/2 hour before consumption. Or if your place is hot and humid, don’t take the macs out for too long before serving otherwise the ganache becomes oily and sticky.