Mint Olive Oil Macarons | Patisserie Makes Perfect
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Mint Olive Oil Macarons

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.
Prep Time2 hrs
Cook Time30 mins
Total Time2 hrs 30 mins
Servings: 40 +
Author: Patisserie Makes Perfect

Ingredients

  • ***Mint Olive Oil Ganache***
  • 300 ml Double Cream
  • 340 g Guittard Bittersweet Chocolate Wafers 74% cocoa
  • 11 g Butter softened, diced
  • 15 g Caster Sugar
  • 30 - 40 ml Mint Olive Oil
  • ***Macarons***
  • 200 g Ground Almonds
  • 200 g Icing Sugar
  • 50 ml Water
  • 175 g Granulated Sugar
  • 150 g Egg Whites
  • 2-3 Tbsp Activated Charcoal

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • Grind the ground almonds and icing sugar together in a food processor and then sift them into a clean bowl.
  • Add the remaining 75g of egg whites to this mix and beat it, until it forms a paste. Place to one side.
  • Add the water and granulated sugar to a saucepan and stir over a medium heat until the sugar dissolves.
  • Put 75g of the egg whites into a stand mixer and whisk them on a medium speed until frothy.
  • Bring the syrup to a boil and heat until it reaches 118 degrees.
  • 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.
  • Add a third of the meringue to the almond paste and beat it in thoroughly.
  • Fold through the remaining meringue, ensure the ingredients are mixed thoroughly.
  • 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.
  • 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.
  • Let the cooked macarons cool completely before trying to remove them from the tray.
  • Then sandwich the macarons together with a blob of chocolate ganache and place them in the fridge to set.
  • 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.