18 April 2025
Hazelnut Oil and Green Asparagus Macarons
Emmanuel Renaut
Inspired by triple Michelin-starred chef Emmanuel Renaut, these macarons combine the delicate flavor of hazelnut oil with tender green asparagus for a surprising and elegant treat.
A Savory-Sweet Macaron Like No Other 🌿✨
These Hazelnut Oil and Green Asparagus Macarons take the classic French confection into bold, unexpected territory. Inspired by Emmanuel Renaut, a triple Michelin-starred chef known for his mastery of alpine ingredients, this recipe marries refined pâtisserie techniques with the earthy elegance of spring vegetables 🌱.
The Beauty of Contrast: Hazelnut & Asparagus 💚
At first glance, hazelnut oil and asparagus may seem unconventional for a macaron—but that’s exactly what makes this creation so special. The rich, nutty aroma of hazelnut oil pairs seamlessly with white chocolate to form a silky, luxurious cream. Against this, the tender cubes of green asparagus add a vegetal sweetness and delicate bite that transforms each macaron into a gourmet experience.
This combination is beautifully balanced, sophisticated, and surprisingly harmonious—perfect for anyone looking to explore the savory edge of French pastry.
Dual-Tone Shells for a Stunning Finish 🎨
Two types of shells create visual drama and flavor nuance:
- Olive green shells, lightly tinted to evoke fresh spring produce
- Natural shells, keeping the look refined and minimalist
Both use classic Italian meringue technique, ensuring stable, smooth shells with that sought-after glossy top and well-formed feet.
The Hazelnut Oil Cream: Pure Silk 🌰
The filling is where this macaron truly shines. A blend of white chocolate, warm hazelnut oil, and gently heated cream creates a perfectly emulsified ganache-style cream. Once chilled, it pipes beautifully—soft, smooth, and aromatic.
Hazelnut oil brings depth without heaviness, complementing the asparagus while letting its fresh flavor stay at the forefront.
A Touch of Spring: Green Asparagus Cubes 🌱
Blanched for just 15 seconds, the asparagus retains its vibrant color and crisp-tender texture. These tiny cubes are the unexpected jewel hidden inside every bite, offering freshness and a playful contrast that makes this macaron unforgettable.
Assembling with Precision 🧁
Each macaron is layered thoughtfully:
- A swirl of hazelnut oil cream
- A cluster of asparagus cubes
- Another dot of cream for adhesion
- A natural macaron shell to finish
Once assembled, the macarons rest for 24 hours—a crucial maturation period that allows the shells to soften slightly and the flavors to meld beautifully. When served at room temperature, the texture becomes dreamy and the aroma of hazelnut subtly blooms.
A Macaron for the Adventurous Palate ✨
These macarons are elegant, innovative, and full of character—ideal for spring menus, fine-dining-inspired dessert boxes, or anyone who enjoys pushing the boundaries of traditional pâtisserie. They remain light, refined, and unmistakably French, while offering a savory twist that surprises and delights.
Perfect for pastry enthusiasts seeking something extraordinary. 💫
Hazelnut Oil and Green Asparagus Macarons
Emmanuel RenautInspired by triple Michelin-starred chef Emmanuel Renaut, these macarons combine the delicate flavor of hazelnut oil with tender green asparagus for a surprising and elegant treat.
Chef's Tips
Make sure to age the egg whites for at least 1-2 days for better macaron stability.
Use a candy thermometer to accurately cook the sugar syrup for the meringue.
Allow macarons to mature in the fridge for 24 hours for the best texture and flavor.
Tools Used
Stand Mixer(opens in a new tab)Candy Thermometer(opens in a new tab)Fine Mesh Sieve(opens in a new tab)Piping BagsSilicone Baking Mats(opens in a new tab)Offset Spatula(opens in a new tab)
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Ingredients
USMetric
Olive Green Macaron Shells
Natural Macaron Shells
Hazelnut Oil Cream
Green Asparagus Cubes
Instructions
Prepare Olive Green Macaron Shells
- 1
Sift powdered sugar and almond flour together.
- 2
Mix food coloring into 55g of egg whites.
- 3
Pour over the dry mixture without mixing.
- 4
Heat water and sugar to 118°C; at 115°C, start beating the other 55g egg whites.
- 5
Pour cooked syrup onto egg whites, whip to cool to 50°C.
- 6
Fold meringue into almond mixture carefully.
- 7
Pipe 3.5 cm rounds on baking sheets lined with parchment.
- 8
Tap sheets to release air and let rest 30 minutes.
Prepare Natural Macaron Shells
- 1
Repeat the same process without food coloring, using 38g water for the syrup.
Bake Macaron Shells
- 1
Preheat oven to 180°C (convection).
- 2
Bake shells for 12 minutes, opening oven door twice to release moisture.
- 3
Let shells cool completely.
Prepare Hazelnut Oil Cream
- 1
Melt white chocolate at 45-50°C.
- 2
Boil cream and pour over chocolate in three additions, mixing from the center outward.
- 3
Blend with immersion blender.
- 4
Warm hazelnut oil to 35-40°C.
- 5
Once cream is under 50°C, emulsify oil into the cream in three additions.
- 6
Cover with cling film and chill for at least 2 hours.
Prepare Green Asparagus Cubes
- 1
Trim asparagus and cut into 5mm slices.
- 2
Boil water with sugar and salt.
- 3
Blanch asparagus slices for 15 seconds, then cool immediately in ice water.
- 4
Dry thoroughly with paper towels.
Assemble the Macarons
- 1
Pipe hazelnut oil cream onto green olive shells.
- 2
Place 3-4 asparagus slices in the center.
- 3
Add a dot of cream and top with a natural shell.
- 4
Refrigerate assembled macarons for 24 hours.
- 5
Bring to room temperature for 2 hours before serving.
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Nutrition Facts
Serving Size: 1 macaron
Calories 120
% Daily Value*
Total Fat 8g10%
Saturated Fat 3g15%
Trans Fat 0g
Cholesterol 5mg2%
Sodium 25mg1%
Total Carbohydrates 10g4%
Dietary Fiber 0.5g2%
Sugars 8g
Protein 2g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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