Delicate Macaroons with Olive Oil
Biscuits
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Cook Time
2 h
Servings
4
Difficulty
Medium
Prep Time
45 Min
Description
These olive oil macaroons are a little wonder! I love revisiting the classics and this version is particularly successful. The olive oil brings a subtle fruity note that goes perfectly with white chocolate and hazelnut powder. The ganache is incredibly melting and the macaroons are deliciously soft. Allow a little time for preparation, but the result is really worth it. Perfect for a gourmet brunch or an original birthday!
Ingredients (7 ingredients)
-
80 g white chocolate
-
30 ml olive oil
-
1 piece egg white
-
15 ml water
-
50 g icing sugar
-
50 g caster sugar or granulated sugar
-
50 g hazelnut powder
Preparation (9 steps)
Mixing hazelnuts and icing sugar
Put 50 g of hazelnut powder and 50 g of icing sugar in the Thermomix bowl and mix 10 Sec./Level 10.
Whisk the egg white until stiff
Insert the whisk. Put 1 egg white in the Thermomix bowl and whisk until stiff 3 Min./Level 3.5.
Preparation of the sugar syrup
Put 15 ml of water and 50 g of caster sugar or granulated sugar in the Thermomix bowl and cook 5 Min./100°C/Level 1.
Incorporation of the syrup to the egg white
Gently pour the hot sugar syrup over the egg white while continuing to beat with the Thermomix 1 Min./Level 3.5.
Mixing the meringue and the powder
Remove the whisk. Add the mixture of hazelnut powder and icing sugar to the meringue and mix gently 20 Sec./Level 2/Left rotation.
Form the macaroons
Form small piles of dough on a baking sheet covered with baking paper. Let stand for 30 minutes.
Baking the macaroons
Bake in a preheated oven at 150°C for about 12 minutes.
Preparation of the ganache
Put 80 g of white chocolate and 30 ml of olive oil in the Thermomix bowl and melt 3 Min./50°C/Level 2.
Garnish the macaroons
Let the ganache cool and garnish the macaroons.
Finished cooking? Great! 🎉
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Created by
Manon Guerin
3
Rezepte
0
Kochbücher
Allergens
- Nuts
- Milk
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