18 April 2025
Mandarin Olive Oil Macaron
Pierre Hermé (interpreted)
Delicate macarons filled with mandarin-infused olive oil cream and a fresh mandarin compote, inspired by Olivier Baussan's signature oil from Première Pression Provence.
Mandarin Olive Oil Macaron 🍊🫒
These macarons bring together the elegance of French patisserie with the sunny brightness of Mediterranean mandarin olive oil. Inspired by Olivier Baussan’s celebrated citrus-infused oil from Première Pression Provence, this recipe blends silky ganache, fresh fruit compote, and beautifully colored shells for a festive, fragrant treat.
A Citrus–Olive Oil Pairing Worth Celebrating ✨
Using olive oil in macaron fillings adds a luxurious mouthfeel and a subtle, aromatic depth—not greasy, but beautifully round and silky. When paired with mandarin, the result is vibrant and surprisingly delicate. These macarons shine during the holidays, yet they’re refined enough for any occasion that calls for something truly special.
Dual-Colored Shells for an Eye-Catching Finish 🎨
The recipe features two sets of shells: sunny mandarin-hued rounds and an elegant olive-green counterpart. Together, they create a striking visual contrast that hints at the flavors within. Each batch is made using classic Italian meringue, ensuring glossy tops, crisp exteriors, and perfectly formed feet.
The Brightness of Fresh Mandarin Compote 🍊
Fresh mandarin pulp, zest, and a touch of orange marmalade create a compote that sits at the heart of each macaron. Stabilized with a small amount of agar-agar, it delivers a burst of acidity and fruitiness—an essential contrast to the creamy white chocolate base.
A Velvet-Smooth Mandarin Olive Oil Cream 🫒
This filling is where the magic happens. White chocolate provides structure, while heated cream melts it into a homogeneous ganache. Once cooled slightly, mandarin olive oil is emulsified in, creating a glossy, spoonable cream reminiscent of premium pralines. Its subtle citrus notes elevate every bite.
Step-by-Step Assembly 🧁
Each macaron is built by piping a ring of mandarin olive oil cream, adding a small center of mandarin compote, then topping it with a final touch of cream. Sandwich with the olive-green shell and let the magic happen in the fridge. As with all great macarons, a 24-hour maturation softens the shells and harmonizes the flavors.
Expert Tips for Perfect Results 💡
- Allow the shells to rest until fully dry—this prevents cracking and ensures the classic macaron feet.
- Tap trays firmly after piping to eliminate air bubbles.
- Use a thermometer for the syrup to nail the Italian meringue stage.
- Mature the macarons for at least a full day for peak texture and flavor.
A Festive, Fragrant Macaron for Citrus Lovers 🌟
If you enjoy bright flavors wrapped in refined French technique, this mandarin and olive oil macaron is a standout addition to your patisserie repertoire. Whether gifted, shared at celebrations, or savored slowly with tea, each bite delivers a luxurious blend of creaminess, freshness, and citrus warmth.
Mandarin Olive Oil Macaron
Pierre Hermé (interpreted)Delicate macarons filled with mandarin-infused olive oil cream and a fresh mandarin compote, inspired by Olivier Baussan's signature oil from Première Pression Provence.
Chef's Tips
Let the macarons mature for 24 hours in the fridge for best flavor.
Tap baking trays after piping to prevent air bubbles.
Allow shells to dry properly before baking to achieve the iconic macaron feet.
Tools Used
Stand Mixer(opens in a new tab)Kitchen ThermometerPiping Bag With Plain Tip (no.11)Silicone Baking Mats Or Parchment(opens in a new tab)Microplane Zester
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Ingredients
USMetric
Mandarin Macaron Shells
Olive Green Macaron Shells
Mandarin Compote
Mandarin Olive Oil Cream
Instructions
Prepare Mandarin Macaron Shells
- 1
Sift together icing sugar and almond flour.
- 2
Mix food colorings into 55g egg whites and pour over dry ingredients without mixing.
- 3
Boil mineral water and granulated sugar to 118°C.
- 4
When syrup reaches 115°C, start whipping the other 55g egg whites to stiff peaks.
- 5
Pour hot syrup over whipped egg whites while beating, then cool to 50°C.
- 6
Fold meringue into the almond-sugar mixture, deflating slightly.
- 7
Pipe 3.5 cm rounds onto lined trays, tap trays to flatten slightly.
- 8
Dry for at least 30 minutes until skins form.
Prepare Olive Green Macaron Shells
- 1
Repeat the same process with the olive green food coloring.
Bake the Shells
- 1
Preheat oven to 180°C (convection).
- 2
Bake each tray for 12 minutes, opening the oven door twice to release humidity.
- 3
Slide baked shells onto a work surface.
Prepare Mandarin Compote
- 1
Zest mandarins and extract juice and pulp.
- 2
Blend the zest, juice, and pulp.
- 3
Mix agar-agar with sugar.
- 4
Bring orange marmalade and agar-sugar mix to a boil, cook 1 minute.
- 5
Remove from heat and blend in mandarin purée gradually.
- 6
Cool completely and transfer to piping bag.
Prepare Mandarin Olive Oil Cream
- 1
Melt white chocolate to 45–50°C.
- 2
Bring heavy cream to a boil, then incorporate into melted chocolate in three additions.
- 3
Blend until smooth with an immersion blender.
- 4
Once below 50°C, add mandarin olive oil in three additions.
- 5
Cool with plastic wrap touching the surface and refrigerate for 4 hours.
Assemble the Macarons
- 1
Pipe mandarin olive oil cream onto the flat side of a mandarin macaron shell.
- 2
Add a small ball of mandarin compote in the center.
- 3
Top with a small dollop of cream.
- 4
Close with an olive green macaron shell, pressing gently.
- 5
Refrigerate macarons for 24 hours before serving.
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Nutrition Facts
Serving Size: 1 macaron
Calories 85
% Daily Value*
Total Fat 5g6%
Saturated Fat 2g10%
Trans Fat 0g
Cholesterol 5mg2%
Sodium 10mg0%
Total Carbohydrates 9g3%
Dietary Fiber 0.5g2%
Sugars 8g
Protein 1g
* 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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