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Home / Rosemary Olive Oil Macaron

Rosemary Olive Oil Macaron

Rosemary Olive Oil Macaron


Recipe Created By:
Frederic Monti

  • Components Of Recipe
  • Olive Oil Rosemary Butter Cream
  • Olive Oil Macaron

Olive Oil Rosemary Butter Cream

125g (4.4oz)
200g (7.1oz)
50g (1.8oz)
453g (16.0oz)
70g (2.5oz)
3g (0.1oz)

Method of Preparation

  1. Bring water to a boil; remove from heat; add rosemary leaves and allow to steep for 10 minutes; strain rosemary from water.
  2. In a mixing bowl fitted with a whip attachment, add sugar and water.
  3. Whip until sugar is dissolved.
  4. Add and whip until stiff peaks are obtained.
  5. Mix Meringue as per instructions above.
  6. Soften butter in a mixer using a paddle.
  7. Add butter to Meringue in small additions while mixing on low speed until all butter is incorporated; scrape sides and bottom of mixing bowl occasionally.
  8. Pour olive oil into butter cream and mix on low speed until incorporated.

Olive Oil Macaron

250g (8.8oz)
40g (1.4oz)
90g (3.2oz)
250g (8.8oz)
250g (8.8oz)
100g (3.5oz)
1g (0.0oz)
25g (0.9oz)

Method of Preparation

  1. Combine the sugar and water; bring to a boil; cook to 118°C/244°F.
  2. While cooking sugar, begin whipping 90g egg whites and in a mixer. Pour cooked sugar over whipping egg whites; continue to whip till bowl is cool to the touch.
  3. Combine the almond flour and powdered sugar in a robot coupe; transfer to a mixer with the paddle attachment; mix in the second egg whites; mix in olive oil.
  4. Mix the two together; pipe on a silpat; bake at 171°C/340°F.