Nyons macaroons with Nyons black olives
Preparation for
15 macaroons
Tip
Obtain plain macaroon shells in small sizes for the aperitif.
INTRODUCTION
About the recipe
What’s not to love about this delicious pastry, a classic of French gastronomy? Why not offer your guests a new take on the macaron for an aperitif, for example?
Le Brin d’Olivier, in partnership with the restaurant Le Verre à Soie in Nyons, offers a “Provençal” reinterpretation of the recipe, in a savory version topped with a tasty garnish of high-quality black olives!
Ingredients
For the goat’s cream
- 1 fresh goat’s cheese 125g
- 1 shallot finely diced
- 50g Nyons olive oil
For the olive purée
- 150g pitted black Nyons olives.
- A few thyme leaves (at discretion)
Preparation
Step 1 :
Blend the goat’s cheese, Nyons black olives and shallot until creamy
Step 2 :
Blend the pitted Nyons black olives and thyme leaves until pureed.
Step 3 :
Garnish the macaroons in the center with the goat’s cheese cream and outline with the olive purée.
Step 4 :
Serve the Nyon macaroons chilled.
Enjoy your meal!
Recipe by chef Fei-Hsiu Chien-Lamy of Le Verre à Soie Restaurant
Le Brin d’Olivier products used in the recipe
More recipes
Olive Loaf with Ham & Cheese
Chicken with Olives
Adresse
« Le Brin d’Olivier »
355 rue du Dr Dio
ZA Les Laurons
26110 Nyons
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