For the shells
- 300gr. almond powder
- 300gr. caster sugar
- 220gr. pasteurized egg whites
- 10gr. vanilla paste
- 300gr. sugar
- 75gr. water
- 2gr. purple food coloring
In a bowl, put together the almond powder, caster sugar and half of the egg whites without mixing. In a mixer, whisk the remaining amount of egg whites with the vanilla at medium to high speed to make a meringue.
Put sugar and water in a saucepan and bring to boil.
When it reaches 118◦C, pour the syrup little by little into the meringue and continue whisking until the meringue temperature drops to 50◦C.
Stir in the food coloring. Slowly pour the mixture with the almond flour into the meringue and mix gently with a maryse so that the mixture does not lose its volume.
Put in a pastry bag with a 10mm cornet tip and make the shells onto a silicone or greaseproof sheet.
Leave them outside at room temperature for about 1 hour until a skin forms on their surface. Bake at 135◦C for about 18 minutes. Let them cool down to room temperature before using.
For the chocolate ganache with EVOO
- 150gr. + 400gr full fat 35% whipping cream
- 18gr. inverted sugar syrup
- 18gr. glucose
- 225gr. milk chocolate 41%
- 40gr. Ranis extra virgin olive oil
Put 150gr of cream, inverted sugar and glucose in a saucepan and heat over low temperature.
Pour the hot mixture over the chocolate and beat with a blender until smooth.
Add 400gr of cream ,olive oil and continue beating for 2 minutes until a good emulsification is achieved.
Store in the refrigerator for at least 12 hours.
Pour into a mixer bowl and whisk until you have the texture of whipped cream.
Put in a pastry bag with an 8mm cornet tip and fill the macaron shells.
Tip: Store the macaron shells for 4-5 days outside the fridge before filling them. After filling them, keep them in the refrigerator for 3-4 days.