Branching Out: Rosemary Olive Oil Macaroons



For Olive Oil Rosemary Butter Cream

3g0.1ozrosemary leaves
50g3.5ozPreGel Albumissimo (Egg White Base)
Butter Cream
70g2.5oz extra virgin olive oil

For Olive Oil Macaroon

90g3.2ozegg whites
250g8.8ozalmond flour
250g8.8ozpowdered sugar
100g3.5ozegg whites
1g0.04ozPreGel Albumissimo (Egg White Base)
25g0.9ozextra virgin olive oil




  1. Bring water to a boil; remove from heat; add rosemary leaves and allow to steep for 10 minutes; strain rosemary from water.
  2. In a mixing bowl fitted with a whip attachment, add sugar and water.
  3. Whip until sugar is dissolved.
  4. Add PreGel Albumissimo (Egg White Base) and whip until stiff peaks are obtained.

Butter Cream

  1. Mix Meringue as per instructions above.
  2. Soften butter in a mixer using a paddle.
  3. 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.
  4. Pour olive oil into butter cream and mix on low speed until incorporated.


  1. Combine the sugar and water; bring to a boil; cook to 118°C/244°F.
  2. 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.
  3. 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.
  4. Mix the two together; pipe on a silpat; bake at 171°C/340°F.