Mint Olive Oil Macarons
Prep time: 
Cook time: 
Total time: 
Serves: 40+
A delicious macaron shell filled with mint olive oil ganache. I used Guittard 66% wafers and Tariette Mint Olive Oil to create the chocolate ganache.
  • ***Mint Olive Oil Ganache***
  • 300ml Double Cream
  • 340g Guittard Bittersweet Chocolate Wafers (74% cocoa)
  • 11g Butter, softened, diced
  • 15g Caster Sugar
  • 30 - 40ml Mint Olive Oil
  • ***Macarons***
  • 200g Ground Almonds
  • 200g Icing Sugar
  • 50ml Water
  • 175g Granulated Sugar
  • 150g Egg Whites
  • 2-3 Tbsp Activated Charcoal
  1. First make the ganache, put the cream in a small saucepan with the sugar and bring it to a boil. Leave the cream to cool a little so that it is not boiling, pour it over the chocolate and stir to melt it evenly, add the butter gradually and stir until it has completely mixed in.
  2. Take the olive oil and slowly add it in batches, if you add it all at once it will probably split.Taste the ganache as you go and only add all f the oil if you like an intense mint flavour as this isn't for everyone.
  3. If using immediately place the ganache in a disposable piping bag, if making in advance place it in a bowl and press a piece of clingfilm to the surface and allow it to cool.
  4. Preheat the oven to 170C Fan and line four baking trays with baking parchment, if using templates place these under the baking parchment. I used 4cm templates, but you can use anything up to 5cm, but you will have less macarons.
  5. Grind the ground almonds and icing sugar together in a food processor and then sift them into a clean bowl.
  6. Add the remaining 75g of egg whites to this mix and beat it, until it forms a paste. Place to one side.
  7. Add the water and granulated sugar to a saucepan and stir over a medium heat until the sugar dissolves.
  8. Put 75g of the egg whites into a stand mixer and whisk them on a medium speed until frothy.
  9. Bring the syrup to a boil and heat until it reaches 118 degrees.
  10. Pour the syrup in a slow steady stream into the egg whites as they are being whipped on a high speed. Keep whipping until the meringue forms a stiff peak, about 5mins. Add the activated charcoal until you achieve the desired colour.
  11. Add a third of the meringue to the almond paste and beat it in thoroughly.
  12. Fold through the remaining meringue, ensure the ingredients are mixed thoroughly.
  13. Put the macaron mix into a piping bag and pipe out the macarons, you will have enough to make around 40 whole macarons, so 80 shells in total.
  14. Tap the bottom of the tray to remove any bumps or air pockets, then put the macarons in the oven for 12-14 mins per tray. Turn the trays halfway through cooking to ensure an even bake.
  15. Let the cooked macarons cool completely before trying to remove them from the tray.
  16. Then sandwich the macarons together with a blob of chocolate ganache and place them in the fridge to set.
  17. Macarons are usually best left in the fridge for a few hours before eating, so that they can set and the shells can soften, take them out the fridge 30mins before serving.
Recipe by Patisserie Makes Perfect at