Olive oil macaron is synonymous with adding color to your life! When it comes to macarons, there is something for everyone. Whether you prefer crunchy cookies or tender sweets, macarons are the perfect combination because they’re crispy on the outside and soft on the inside. In this olive oil macaron recipe, we must first make the macaron pastry and then the filling. It also includes an extra ingredient: patience. But one of the great things about cooking and baking is that it gives us the opportunity to take on a challenge.
Olive oil macaron recipe
The ingredients listed below yield approximately 16 macarons.
For the macarons:
- 3 1/4 Tbsp powdered sugar (level)
- 1/3 cup almonds (Almond flour can also be used instead)
- 1 egg white
- 1 Tbsp sugar (level)
- A bit of food coloring (the shade of your choice). We recommend using a gel format because it is easier to handle. Food coloring powder, on the other hand, gives macarons a more intense hue.
For the filling
- 1/4 cup Italica extra virgin olive oil
- 2/3 cup powdered sugar
- 1 Tbsp milk
- 1/2 tsp vanilla extract
Special Equipment Needed
- 2 pastry bags (nozzle nº10)
- A blender or a food processor
First let’s make the macarons. Beat the egg white in a bowl and then cover with plastic wrap and set aside to get rid of the moisture. The amount of time is a matter of preference. Some people leave it overnight to rest, but two hours on average is enough.
We can move on to the next step while waiting for the egg white to dehydrate. Blend the almonds with the powdered sugar together until the consistency of the almonds is similar to that of the sugar. Next, sift these dry ingredients using a colander or sieve to get rid of any large lumps and to create a homogeneous consistency.
Once the egg white has rested, beat it again. When small bubbles begin to appear, slowly add the sugar. Continue beating the egg white until stiff (it should stick to the bowl).
Now add the food coloring. Macarons can be made in countless hues, so feel free to use the shade of your choice. Add the almond and powdered sugar mixture and continue beating. Pay special attention to the texture, making sure it is not excessively liquid-y or thick.
Next, prepare the baking tray and pastry bag. Cover the baking tray with parchment paper and draw the macarons using the pastry bag. You can use macaron-printed parchment paper to serve as a guide, or create your own template or simply draw the macarons without a reference. The idea is to draw the macarons using a pastry bag filled with the batter.
Once the macaron pastries have been drawn on the tray, allow them to rest for 20-30 minutes. The amount of time will depend on the environmental humidity, so if you live in a city that is very humid, it may take several hours for the macarons to be ready for the oven. As we mentioned earlier, this olive oil macaron recipe requires patience and is not suitable as a last-minute dessert.
How can we know when the macarons are ready for baking? Once they are dry, they will be covered by a thin film. You can touch them lightly to make sure they have finished drying. They are ready when they are no longer sticky.
Preheat the oven to 275º F and bake for 15-20 minutes. Allow them to cool for at least 5 minutes after taking them out of the oven.
Let’s make the filling. We recommend making the filling when the macarons are baking or while we wait for the egg whites to dehumidify.
This process is easier and simply consists of mixing Italica olive oil with the powdered sugar, milk and vanilla extract. Then place the mixture inside a pastry bag and coat one side of the macaron. Top with another macaron pastry and voilà! We have made our olive oil macaron recipe.
Store the macarons in an airtight container. If they are exposed to humidity, they will become soft and lose their charm.
When drawing the macarons using the pastry bag, make an extra macaron that can serve as a reference for calculating whether it has dried enough, eliminating the need to touch all the macarons. If you are unable to make an extra macaron, wear latex gloves to touch the pastries. Good hygiene is essential when cooking and baking!