Savoury macarons with almonds, hazelnuts, Emmental and Nyons olive oil PDO

Huile d'olive de Nyons PDO
Subtle flavour
Macarons salés amande-noisette-emmental-huile d’olive de Nyons AOP
A PDO
Preparation
5 min
A PDO
Cooking time
20 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Recipes for children Appetiser Vegetarian Gluten-free

Ingredients

A PDO
For 4 personnes
  • 3 egg whites
  • 125g of ground almonds
  • 125g of hazelnut flour
  • 100g Emmental
  • 2 tbsp Nyons olive oil PDO
  • 2 teaspoons of oregano
  • 2 teaspoons of thyme
  • Salt, pepper

Tip

Macarons for aperitifs – a nice change from the usual breadsticks and olives.When it comes to olive oil, opt for a Nyons olive oil PDO (subtle flavour) for its dominant aromas of fresh hazelnut and cut grass, with slightly buttery notes.Or choose another olive oil with a subtle flavour: PDO olive oil from Nice, AOC Languedoc olive oil, a French olive oil of the Amellau, Cailletier, Grossane, Lucques, Négrette, Tanche, Verdale from the Bouches-du-Rhône...

Instructions

  • Preheat the oven to 180°C.
  • Sift the ground almonds and ground hazelnuts.
  • Add all the ingredients and mix until you have a smooth, firm dough.
  • Shape the dough into small balls (about the size of a walnut) and place them on a sheet of baking paper on a baking tray. Flatten the dough balls slightly.
  • Place in the oven and bake for about 20 minutes (until the biscuits are golden brown).
  • Tip: you can add black or green olives (which you should first pit and chop into pieces).

Tip

Macarons for aperitifs – a nice change from the usual breadsticks and olives.When it comes to olive oil, opt for a Nyons olive oil PDO (subtle flavour) for its dominant aromas of fresh hazelnut and cut grass, with slightly buttery notes.Or choose another olive oil with a subtle flavour: PDO olive oil from Nice, AOC Languedoc olive oil, a French olive oil of the Amellau, Cailletier, Grossane, Lucques, Négrette, Tanche, Verdale from the Bouches-du-Rhône...
We recommend...

For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.

Don’t have any? Then choose a PDO huile d'olive de Nice!

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