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Macarons Sucrés aux Olives

Macaroons are small round airy cookies that are put together with a soft filling. They can be made a few days in advance. At least one day of rest will improve the taste.

Betygsätt
  • 8 Personer
  • 90 min.
  • Efterrätt
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Recept från Oil & Vinegar

Nice to know

The macaroon, an almond meringue cookie, originates from Italy. The French variant, that nowadays is commonly baked, was introduced in 1930 as two small almond based meringues with a ‘ganache’ filling. The current macaroons are airy meringes with a filling of cream of ‘ganache’ and are conquering the world with different color- and flavor senations.

A colorful whole!

  • Groceries

    olive macarons: • 125 g egg whites, these are about 3 to 4 eggs • 200g icing sugar • 100 g almond flour (finely ground almonds) • 150 g Olive Miste Condite alla Toscana (kalamata olives, pitted and chopped) • 50g caster sugar • pinch of salt • powder dye (optinal)

    balsamic butter cream • 1 egg white • 35 g caster sugar • 90 g butter • 2 tbsp Mussini Balsamic Glaze Naturel (balsamic glaze) • pinch of salt

    Additional: • DécoSpoon

  • Olive crumbs

    Preheat the oven to 130ºC. Spread the olives on a baking tray. Leave to dry ± 60 minutes in the oven. Turn twice during drying. Chop the dried olives as fine as possible.

    Macarons

    Sift the almond flour and icing sugar in a bowl and mix together. Add the powder dye (optional). Add 10 g olive crumbs, save the rest for garnish. Beat the egg whites with a pinch of salt until stiff. Add the granulated sugar spoon for spoon. The sugar must be well mixed before adding a new spoon of sugar. Beat the mixture until it is shiny and stiff. Spoon in the sugar-almond mixture to the egg whites with as few strokes as possible. The mixture should slowly drip off the spoon.

    Cover the baking sheet with parchment paper. Fill the pastry bag with the mixture and spray piles (diameter 5cm) macarons. Let the macarons dry for at least an hour. The top of the macarons should not be sticky. Preheat the oven to 160ºC. Bake the macarons for 10-15 minutes. The top should be crispy and the bottom dry. Let the macarons cool.

    Tip: the macarons can be prepared several days in advance, at least one day of rest improves the taste.

    Balsamic butter cream

    Mix the egg white, sugar and salt in a heatproof bowl over boiling water. Continue beating until the mixture feels warm and the sugar has dissolved. Take the bowl of the boiling water and whisk the egg whites until stiff. Let it cool completely and add the butter spoon for spoon. The butter must be well mixed before adding new ones. Finally, add the Mussini Balsamic Glaze Natural.

    To serve: Fill the piping bag with butter cream and pour the filling on a macaron. Then paste another Maracon on it. Serve the macarons on a large plate and garnish with the rest of the olive crumbs.

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