We use cookies to help this site deliver the best possible experience.   Remove this notice.

Vanillla, olive oil and white chocolate macaroons Recipe

Ingredients for people

    For the macaroon
  • Icing sugar : 210 g
  • Caster sugar : 90 g
  • Ground almonds : 150 g
  • Egg white(s) : 130 g

  • For the cream
  • White chocolate : 240 g
  • Olive oil : 100 ml
  • Vanilla pod(s) : 0.5 whole
  • Double cream : 120 ml
  • 1

    For the macaroons: Preheat the oven to 160 degrees celcius.

  • 2

    Blitz the ground almonds and icing sugar in a blender to ensure that you have a very fine, lump-free powder.

  • 3

    Whisk the egg whites and the caster sugar until you have a smooth, shiny mixture.

  • 4

    Gently fold the icing sugar and ground almonds into the eggs whites, mix thoroughly. The mixture should be smooth, shiny and slightly elastic.

  • 5

    Use a piping bag to pipe the macarons on to a lined baking tray. Leave to rest at room temperature for about 15 minutes.

  • 6

    Place in the oven and cook for 15-20 minutes.

  • 7

    For the cream filling: Heat the cream with the vanilla.

  • 8

    Break the white chocolate in to pieces and add to the warm cream. Mix well and add the olive oil. Chill the mixture.

  • 9

    Cover one macaroon with the ganache and then use a second macaroon to seal.

Chef's tip

«Add food colouring to your macaroon mixture to add a splash of colour.»

Crunchy on the outside, soft on the inside... discover this unusual flavoured macaroon

Rate this recipe :

(10 votes)

  • Preparation  1hr
  • Cooking time  0h
  • Rest time  0h