Ingredients
Chocolate Macaron
- 7.4 oz Almond Flour Blanched - 5# carton
- 1.2 oz Cocoa powder
- 8.8 oz Confectioners sugar
- 3.7 oz Egg whites #1
- 8.8 oz Sugar
- 3.2 oz Water
- 3.0 oz Egg whites #2
Olive Oil Filling
- 4.4 oz Inverted sugar
- 4.4 oz Glucose
- 2.8 oz Egg yolk
- 5.3 oz Arbequina olive oil
- 3.0 oz Cacao Barry 100% Pure Cocoa Butter Pistoles
Instructions
Chocolate Macaron
- In a food processor, pulse together the almond flour, cocoa powder, and confectioners sugar until homogenous
- Add egg whites 1 and mix into a paste
- Boil the sugar with the water, bring to a temperature of 117C and pour onto the whisked egg whites 2 to create an italian meringue
- Combine the two mixtures and pipe rounds of the resuting batter onto a baking sheet
- Let dry for 10-15 minutes and bake in the oven at 160C
Olive Oil Filling
- Place yolk in a blender
- Melt olive oil and cocoa butter together
- Bring sugars to 116C
- Slowly stream in hot sugar into the blender while running to cook the yolks
- With the motor still running, stream in olive oil mixture to create an emulsion
- Transfer to a piping bag and allow to cool to room temperature before filling macaron shells