Ingredients:
· 40 neutral macaron shells Masdeu
· 200 g green apple cubes
· 20 g oil pearls
· Olive oil and vanilla ganache
40 ml of liquid cream (35% butterfat)
100 g white chocolate couverture (35% cocoa)
¼ vanilla bean, scraped
60 ml extra virgin olive oil
Elaboration:
1. Boil the cream with the vanilla.
2. Pour over the chocolate, blend, and gradually add the olive oil to emulsify like a mayonnaise.
3. Reserve in the fridge, making sure that the film is in direct contact with the ganache to prevent it from drying out.
Assembly:
Fill the macaron shell with ganache.
Additionally, add the apple cubes and the oil pearls.
Finally, cover them with the other shell and let it rest**.
**It is recommended to let it rests for 5 hours until the macaron absorbs the moisture from the filling.
