Macaroons with olive oil, mango and chili pepper oil

by chef Andrea Valentinetti

macaron

Serves 4

For the macaroons

  • 330 g. - Powdered sugar
  • 330 g. - Almond flour   
  • 110 g. - Egg whites   
  • Yellow food coloring

 

For the oil ganache

  • 350 g. - White chocolate  
  • 150 g. - Cream
  • 1 - Piece vanilla bean
  • 200 g. - Olitalia Chili Pepper Oil

 

For the spicy mango

  • 150 g. - Cubed mango
  • 50 g. - Mango puree
  • 30 g. - Sugar
  • 2 g. - Pectin
  • 1/2 - Passion fruit
  • Powdered red pepper
Macaroons with olive oil, mango and chili pepper oil 1
Macaroons with olive oil, mango and chili pepper oil 2

Flavoured

Chilli pepper-flavoured

See all

Procedure

 

For the macaroons

  • 1

    Mix the sugar, one egg white and the almond flour.

  • 2

    Separately cook the sugar and water to 118°C, making a syrup, and then pour over 2 semi-whipped egg whites, cool the mixture and combine with the first mixture.

  • 3

    Form macaroons and bake at 150° for about 12 minutes.

 

For the ganache

  • 1

    Melt the chocolate, drizzle on the Olitalia Chili Pepper Oil, add the boiling cream and vanilla, emulsify and refrigerate until use.

 

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