Name: Mandarin Olive Oil Macaron
Prep time: 1 h 50 min
Cook time: 20 min
Total time: 8 h 30 min
Yield: 72
Ingredients: 150 g Icing sugar; 150 g Almond flour; 3.75 g Yellow liquid food coloring; 1 g Red liquid food coloring; 110 g Egg whites (Divided into 2 portions of 55g each); 43 g Mineral water; 150 g Granulated sugar; 150 g Icing sugar; 150 g Almond flour; 1 g Olive green liquid food coloring; 110 g Egg whites (Divided into 2 portions of 55g each); 38 g Mineral water; 150 g Granulated sugar; 335 g Mandarin juice and pulp; 4 g Mandarin zest; 5 g Agar-agar; 10 g Granulated sugar; 105 g Orange marmalade; 225 g White chocolate (35% cocoa, e.g., Valrhona Ivoire); 100 g Heavy cream (32–35% fat); 150 g Mandarin olive oil (Première Pression Provence)

Prep time

1 hr 50 min

Cook time

20 min

Total time

8 hr 30 min

Servings

72 servings1×

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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.