For Olive Oil Rosemary Butter Cream
Grams | Ounces | Ingredients |
---|---|---|
Meringue | ||
3g | 0.1oz | rosemary leaves |
125g | 8.8oz | water |
200g | 14.1oz | sugar |
50g | 3.5oz | PreGel Albumissimo (Egg White Base) |
Butter Cream | ||
453g | 32oz | butter |
70g | 2.5oz | extra virgin olive oil |
For Olive Oil Macaroon
Grams | Ounces | Ingredients |
---|---|---|
250g | 8.8oz | sugar |
40g | 1.4oz | water |
90g | 3.2oz | egg whites |
250g | 8.8oz | almond flour |
250g | 8.8oz | powdered sugar |
100g | 3.5oz | egg whites |
1g | 0.04oz | PreGel Albumissimo (Egg White Base) |
25g | 0.9oz | extra virgin olive oil |
Directions:
Meringue
- Bring water to a boil; remove from heat; add rosemary leaves and allow to steep for 10 minutes; strain rosemary from water.
- In a mixing bowl fitted with a whip attachment, add sugar and water.
- Whip until sugar is dissolved.
- Add PreGel Albumissimo (Egg White Base) and whip until stiff peaks are obtained.
Butter Cream
- Mix Meringue as per instructions above.
- Soften butter in a mixer using a paddle.
- Add butter to Meringue in small additions while mixing on low speed until all butter is incorporated; scrape sides and bottom of mixing bowl occasionally.
- Pour olive oil into butter cream and mix on low speed until incorporated.
Macaroon
- Combine the sugar and water; bring to a boil; cook to 118°C/244°F.
- While cooking sugar, begin whipping 90g egg whites and PreGel Albumissimo (Egg White Base) in a mixer. Pour cooked sugar over whipping egg whites; continue to whip till bowl is cool to the touch.
- Combine the almond flour and powdered sugar in a robot coupe; transfer to a mixer with the paddle attachment; mix in the second egg whites; mix in olive oil.
- Mix the two together; pipe on a silpat; bake at 171°C/340°F.